Signature Wine Series: Silver Oak and TwomeySeptember 16, 2021 | 6:30 p.m. - 9:30 p.m.

Set on A.R. Valentien's relaxing al fresco terrace, experience an exquisite multi-course meal paired with acclaimed wines from Silver Oak and Twomey Winery. Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson join forces with a special guest Quelene Marino, Regional Sales Manager, Southern California from Silver Oak Winery for this curated wine dinner. Reserve your private table today to enjoy the seasonal bounty and some of the state’s most notable wines.

Multi-Course Menu | $185 (+ tax + gratuity)


About Silver Oak Winery

Silver Oak began over a handshake between two friends with a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come. Ray Twomey Duncan, a Colorado entrepreneur who began investing in California vineyards in the late 1960s, and Justin Meyer, a Christian Brothers-trained winemaker, co-founded Silver Oak out of a Napa Valley dairy barn in 1972, producing only 1,000 cases of their inaugural vintage. 

Over the next two decades, Silver Oak grew in popularity. The Napa Valley and Alexander Valley Cabernets sold quickly upon their release from the winery and became a highly sought-after staple on restaurant wine lists nationwide. After selecting Daniel Baron to succeed him as winemaker in 1994, Justin retired, selling his share of Silver Oak to the Duncan family in 2001. Ray’s sons, David and Tim Duncan, own and operate the winery to this day.

Silver Oak and Twomey Signature Wine Series Menu
Menu is subject to availability


Crispy Goat Cheese-Stuffed Olive
Twomey, Sauvignon Blanc, Napa and Sonoma County, 2020

Kusshi Oyster
Apple Beignet, Smoked Crème Fraîche, Caviar

Summer Fruit Gazpacho
Miso Cracker

Amuse Bouche

Shrimp Mousse-Filled Yum Yum Pepper

First Course

Pork Tenderloin ‘Porchetta’
Wilted Greens, Pluots
Twomey, Pinot Noir, Anderson Valley, 2019

Second Course

Whole Roasted Maitake Mushroom
Fresh Shelling Bean Ragu, Buttered Garlic Purée
Silver Oak, Cabernet Sauvignon, Alexander Valley, 2017

Main Course

Braised Veal Cheeks
Stewed Tomato, Eggplant
Silver Oak, Cabernet Sauvignon, Napa Valley, 2016


Chef's Cheese Selection
Red Wine Glazed Figs, Walnut Crackers
OVID, Hexameter, 2018

Seating: Due to county health restrictions, reservations and availability is based on individual table sizes. There is a certain capacity for tables of 2 and of 4 and limited availability for tables up to 8 guests. We encourage that if you are meeting others at the dinner, and are comfortable dining at the same table, that you book all as one party (if available).

© 2022 Evans Hotels. All rights reserved.