Lamb

During week 8 of our Chef’s Top 10, enjoy the herb encrusted Rack of Lamb. Watch as Chef Sheldon explains the secret in Herbs of Provence and how to cook a rack of lamb to a tender perfection.

Sommelier Rachelle perfectly pairs this dish with the El Petit Bonhomme, a Spanish blend of juicy Monastrell, seasoned with spicy Garnacha and structured Syrah. Sublte earthy notes pair perfectly with succulent Rack of Lamb.

Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.

Available from 9 to 15 November 2015. Click for Reservations