Winemaker John Kane is in his 4th year at Bonterra but his wine pedigree goes back nearly 20 years, having worked closely with California winemaking icon Kent Rosenblum for 14 of those years. He now works as part of a distinguished winemaking team, focusing his skills on these high quality wines made with organic grapes. These wines have given Bonterra a name known across the U.S. and in 23 countries around the world. Tonight we will have the opportunity to enjoy 5 of their wines, including the ’16 Equinox (just rated 90 points & Editor’s Choice by Wine Enthusiast), perfectly paired with the cuisine of Cantalini’s culinary team. John will join us to discuss his love for sustainably crafting “wines that make a difference” and answer your wine-related questions. Join us for a great night of wine and food and the opportunity to stock up on some great bang- for-the-buck wines.
Endive with Gorgonzola
(Balsamic & Fig Vinaigrette )
2017 Sauvignon Blanc
Striped Sea Bass
(Broiled South American Sea Bass, finished with seared scallop, lemon and garlic)
(Chef Lisa’s classic Italian sauce made with ground beef and pancetta, tossed with broad pasta noodles and Parmigiano Reggiano)
Lamb Osso Buco (braised lamb shank with mashed parsnips)
2017 Cabernet Sauvignon
2016 Equinox (90 points & Editor’s Choice-Wine Enthusiast)
Dolce della Casa
freshly brewed coffee/tea
Prepaid reservations are essential as seating is limited. Cancellations will only be accepted up to 48 hours in advance.
$65 pp plus tax and gratuity
Reservations: (310) 821-0018
Cantalini’s Salerno Beach Restaurant, www.salernobeach.com