Hall Wine Dinner

The team at Mr. B’s – A Bartolotta Steakhouse in Mequon is excited to host an intimate wine dinner highlighting the various varietals of Hall Wines. Executive Chef Amber Dorszynski has created a six-course menu to pair with these prestigious Napa Valley wines.

In Napa Valley, the benchmark for Bordeaux-style wines was set by Craig and Kathryn Hall, owners of the family-owned highly regarded vineyard, Hall Wines. They have five estate vineyards totaling 500 acres of Cabernet Sauvignon, Merlot, and Sauvignon Blanc, all of which are Bordeaux grape varieties. Hall Wines blends traditional techniques, modern technology, and a commitment to environmental responsibility to produce exceptional California-style Bordeaux varietals that are expressions of the unique and diverse characters of Napa Valley’s soil.

In addition to their commitment to producing outstanding Napa Valley wines, Hall Wines has led the way in wine production that is environmentally sustainable. Hall Wines' winemaking facility, Hall St. Helena, was the first LEED(R) Gold Certified Winery in the State of Californian, making Hall Wines a pioneer in the use of green building in the wine industry.

The team at Mr.B’s in Mequon is honored to welcome Hall Wines Midwest and Great Lakes Sales Manager, Tony Gatti, for this intimate and exclusive six-course dinner on Thursday, November 3. Enjoy a beautifully crafted menu paired with five unique pours from Hall Wines while special guest Tony Gatti guides us through the pairings for this evening.

Asian Pear and Blue Cheese Salad

Carr Valley Penta Crème Blue, Compressed Pears, Roasted Hazelnuts, 
Arugula Purée, Grilled Belgian Endive, White Balsamic Vinaigrette
2018 Hall Sauvignon Blanc, Napa Valley, CA


BACON-WRAPPED Monkfish Filet

Tomato Jam, LaClare Farms Chevre and Yukon Potato Croquette, Micro-Basil​​​​​​​
2018 Walt Chardonnay, Sonoma Coast, CA

Roasted Lamb Loin

Butternut Squash Risotto, Red Wine–Cherry Demi-Glacé ​​​​​​​
2020 BACA Double Dutch Zinfandel, Pasa Robles, CA​​​​​​​

Crispy Pork Belly

Cauliflower Purée, Watercress, Raspberry, 
Shaved Fennel Salad, Honey-Dijon Vinaigrette​​​​​​​
2020 Walt Blue Jay, Pinot Nior, Anderson Valley, CA​​​​​​​

Dry-Aged Ribeye

45-Day Dry-Aged Ribeye, Linz Heritage Reserve, Potato Pave, 
Braised Red Cabbage, Black Currant Gastrique​​​​​​​
2019 Hall Cabernet Sauvignon, Napa Valley, CA

Dark Chocolate Budino

Rich Valrhona 70% Cacao Pudding, Macerated Blackberries,
​​​​​​​Spiced Biscotti, Chantilly Cream 

Six courses with five pairings
$125 per person plus service charge and tax

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