Sea Smoke and Lingua Franca Wine Dinner | June 11th
June 11, 2026
Join us for an evening celebrating the wines of Oregon and California with esteemed producers Lingua Franca and Sea Smoke on Thursday, June 11th.
$169 per person (plus tax & gratuity)
The Menu
Avocado & Crab Louis
avocado, jumbo lump crab, Crème fraîche, late spring vegetables
Sea Smoke Chardonnay 2023
Lingua Franca Bunker Hill Chardonnay 2023
Gnudi aux Truffes
Ricotta & parmesan dumplings, first of season summer corn, Périgord black truffles
Lingua Franca The Plow Pinot Noir 2022
Lingua Franca Mimi’s Mind Pinot Noir 2023
Lotte à l'Américaine
Roasted monkfish, tomato, cognac, Camargue red rice pilaf, flowering chives
Or
New York Strip
USDA prime NY strip, red wine veal sauce, watercress, horseradish vinaigrette
Sea Smoke Southing Pinot Noir 2023
Sea Smoke Ten Pinot Noir 2023
Mousse au Chocolat
dark chocolate mousse, Chantilly cream, seasonal berries
Sea Smoke Sea Spray Blanc de Noirs 2020
*menu subject to change based on availability
The Wineries
Lingua Franca was born when the 9th Master Sommelier in the U.S., Larry Stone, purchased 150 acres in Oregon's Eola-Amity Hills — encouraged by Burgundy legend Dominique Lafon and partnered with winemaking prodigy Thomas Savre, trained at the legendary Domaine de la Romanée-Conti. Together, they craft wines of breathtaking precision from volcanic soils that represent the very best of Willamette Valley terroir.
The star of Sea Smoke is not its team, but its extraordinary estate vineyard in Santa Barbara's Sta. Rita Hills — where shallow clay soils and marine fog rolling up the Santa Ynez River canyon each evening create the perfect conditions for Pinot Noir of rare elegance and complexity. Farmed organically and biodynamically since 2016, every bottle is a testament to their unwavering commitment to the land.