Fri October 27, 2017
The Sea by Alexander’s Steakhouse To Host Beauregard Vineyards Wine Dinner
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The Sea by Alexander’s Steakhouse To Host Beauregard Vineyards Wine Dinner
The Sea by Alexander’s Steakhouse in Palo Alto will host a Beauregard Vineyards five-course prix fixe wine paired dinner on Friday, October 27 beginning at 7:00 p.m. and priced at $200.00 per person, not including tax and a 20% service charge. Space is limited and reservations are required and can be made by calling (650) 213-1111.
Winemaker Ryan Beauregard’s great grandfather, Amos Beauregard, founded the vineyard, the first commercial undertaking in the Santa Cruz Mountains, in 1945 and over five generations the terroir has won awards in the 21st, 20th and, as the Ben Lomond Wine Company, in the 19th century.
The evening’s meal prepared by The Sea's Executive Chef Yu Min Lin will include Blue Crab with mango, somen noodles and sesame paired with a Beauregard Chardonnay, Bald Mountain Vineyard 2015; Big Eye Tuna with wasabi, Koshihikari rice and seaweed with a Beauregard Pinot Noir, Coast Grade Vineyard 2014; Roasted Squab with corn, truffle and shallot with a Beauregard Zinfandel, Beauregard Ranch 2013; Wagyu Flat Iron Steak with shimeji mushrooms, fava beans and black garlic with a Beauregard Cabernet Sauvignon, Beauregard Ranch 2013; and Bahibe Mousse with raspberry, vanilla and a Beauregard Late Harvest Zinfandel, Beauregard Ranch 2011.
Chef Lin, 39 years old, grew up in Taiwan and trained in Japan. At The Sea, he has become known for his fine dining seafood-focused menu prepared with premium quality ingredients and techniques that distinguished his previous work at the Michelin two-star restaurant Providence located in Los Angeles. In 2008, together with Chef Michael Cimarusti, Lin defeated the most famous Iron Chef, Masaharu Morimoto, in “Battle Black Fish” on the Food Network’s Iron Chef America program.
Every day The Sea serves premier contemporary seafood and the bar offers a substantial selection of contemporary, classic and original cocktails. The international wine list includes more than 300 vintages, with about 17 available by the glass. The bar and lounge open at 5:00 p.m.
Highlights of the upscale, modern design of the 148-seat dining room include a color scheme of white, light blues and grays, plus mirror accents, and a white Caesarstone bar top with white leather barstools. An outdoor patio has room for 50. The Sea also has substantial private dining options with a half dozen venues of various sizes and a full conference center that can accommodate up to 200 guests.
The Sea by Alexander’s Steakhouse is located at 4269 El Camino Real in the historic Dinah's Garden Hotel, between Deodar Street and Dinah's Court, in Palo Alto, California. The restaurant is open for dinner nightly, Tuesday through Saturday from 5:30 to 9:30 p.m. and on Sunday and Monday from 5:30 to 9:00 p.m. Valet parking is available Monday through Saturday plus private off-street spots are an option. For more information or for reservations, which can also be made via OpenTable.com, call (650) 213-1111. The web address is theseaUSA.com.
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The Sea by Alexander’s Steakhouse in Palo Alto will host a Beauregard Vineyards five-course prix fixe wine paired dinner on Friday, October 27 beginning at 7:00 p.m. and priced at $200.00 per person, not including tax and a 20% service charge. Space is limited and reservations are required and can be made by calling (650) 213-1111.
Winemaker Ryan Beauregard’s great grandfather, Amos Beauregard, founded the vineyard, the first commercial undertaking in the Santa Cruz Mountains, in 1945 and over five generations the terroir has won awards in the 21st, 20th and, as the Ben Lomond Wine Company, in the 19th century.
The evening’s meal prepared by The Sea's Executive Chef Yu Min Lin will include Blue Crab with mango, somen noodles and sesame paired with a Beauregard Chardonnay, Bald Mountain Vineyard 2015; Big Eye Tuna with wasabi, Koshihikari rice and seaweed with a Beauregard Pinot Noir, Coast Grade Vineyard 2014; Roasted Squab with corn, truffle and shallot with a Beauregard Zinfandel, Beauregard Ranch 2013; Wagyu Flat Iron Steak with shimeji mushrooms, fava beans and black garlic with a Beauregard Cabernet Sauvignon, Beauregard Ranch 2013; and Bahibe Mousse with raspberry, vanilla and a Beauregard Late Harvest Zinfandel, Beauregard Ranch 2011.
Chef Lin, 39 years old, grew up in Taiwan and trained in Japan. At The Sea, he has become known for his fine dining seafood-focused menu prepared with premium quality ingredients and techniques that distinguished his previous work at the Michelin two-star restaurant Providence located in Los Angeles. In 2008, together with Chef Michael Cimarusti, Lin defeated the most famous Iron Chef, Masaharu Morimoto, in “Battle Black Fish” on the Food Network’s Iron Chef America program.
Every day The Sea serves premier contemporary seafood and the bar offers a substantial selection of contemporary, classic and original cocktails. The international wine list includes more than 300 vintages, with about 17 available by the glass. The bar and lounge open at 5:00 p.m.
Highlights of the upscale, modern design of the 148-seat dining room include a color scheme of white, light blues and grays, plus mirror accents, and a white Caesarstone bar top with white leather barstools. An outdoor patio has room for 50. The Sea also has substantial private dining options with a half dozen venues of various sizes and a full conference center that can accommodate up to 200 guests.
The Sea by Alexander’s Steakhouse is located at 4269 El Camino Real in the historic Dinah's Garden Hotel, between Deodar Street and Dinah's Court, in Palo Alto, California. The restaurant is open for dinner nightly, Tuesday through Saturday from 5:30 to 9:30 p.m. and on Sunday and Monday from 5:30 to 9:00 p.m. Valet parking is available Monday through Saturday plus private off-street spots are an option. For more information or for reservations, which can also be made via OpenTable.com, call (650) 213-1111. The web address is theseaUSA.com.
The Sea by Alexander’s Steakhouse To Host Beauregard Vineyards Wine Dinner
The Sea by Alexander’s Steakhouse in Palo Alto will host a Beauregard Vineyards five-course prix fixe wine paired dinner on Friday, October 27 beginning at 7:00 p.m. and priced at $200.00 per person, not including tax and a 20% service charge. Space is limited and reservations are required and can be made by calling (650) 213-1111.
Winemaker Ryan Beauregard’s great grandfather, Amos Beauregard, founded the vineyard, the first commercial undertaking in the Santa Cruz Mountains, in 1945 and over five generations the terroir has won awards in the 21st, 20th and, as the Ben Lomond Wine Company, in the 19th century.
The evening’s meal prepared by The Sea's Executive Chef Yu Min Lin will include Blue Crab with mango, somen noodles and sesame paired with a Beauregard Chardonnay, Bald Mountain Vineyard 2015; Big Eye Tuna with wasabi, Koshihikari rice and seaweed with a Beauregard Pinot Noir, Coast Grade Vineyard 2014; Roasted Squab with corn, truffle and shallot with a Beauregard Zinfandel, Beauregard Ranch 2013; Wagyu Flat Iron Steak with shimeji mushrooms, fava beans and black garlic with a Beauregard Cabernet Sauvignon, Beauregard Ranch 2013; and Bahibe Mousse with raspberry, vanilla and a Beauregard Late Harvest Zinfandel, Beauregard Ranch 2011.
Chef Lin, 39 years old, grew up in Taiwan and trained in Japan. At The Sea, he has become known for his fine dining seafood-focused menu prepared with premium quality ingredients and techniques that distinguished his previous work at the Michelin two-star restaurant Providence located in Los Angeles. In 2008, together with Chef Michael Cimarusti, Lin defeated the most famous Iron Chef, Masaharu Morimoto, in “Battle Black Fish” on the Food Network’s Iron Chef America program.
Every day The Sea serves premier contemporary seafood and the bar offers a substantial selection of contemporary, classic and original cocktails. The international wine list includes more than 300 vintages, with about 17 available by the glass. The bar and lounge open at 5:00 p.m.
Highlights of the upscale, modern design of the 148-seat dining room include a color scheme of white, light blues and grays, plus mirror accents, and a white Caesarstone bar top with white leather barstools. An outdoor patio has room for 50. The Sea also has substantial private dining options with a half dozen venues of various sizes and a full conference center that can accommodate up to 200 guests.
The Sea by Alexander’s Steakhouse is located at 4269 El Camino Real in the historic Dinah's Garden Hotel, between Deodar Street and Dinah's Court, in Palo Alto, California. The restaurant is open for dinner nightly, Tuesday through Saturday from 5:30 to 9:30 p.m. and on Sunday and Monday from 5:30 to 9:00 p.m. Valet parking is available Monday through Saturday plus private off-street spots are an option. For more information or for reservations, which can also be made via OpenTable.com, call (650) 213-1111. The web address is theseaUSA.com.
read more
The Sea by Alexander’s Steakhouse in Palo Alto will host a Beauregard Vineyards five-course prix fixe wine paired dinner on Friday, October 27 beginning at 7:00 p.m. and priced at $200.00 per person, not including tax and a 20% service charge. Space is limited and reservations are required and can be made by calling (650) 213-1111.
Winemaker Ryan Beauregard’s great grandfather, Amos Beauregard, founded the vineyard, the first commercial undertaking in the Santa Cruz Mountains, in 1945 and over five generations the terroir has won awards in the 21st, 20th and, as the Ben Lomond Wine Company, in the 19th century.
The evening’s meal prepared by The Sea's Executive Chef Yu Min Lin will include Blue Crab with mango, somen noodles and sesame paired with a Beauregard Chardonnay, Bald Mountain Vineyard 2015; Big Eye Tuna with wasabi, Koshihikari rice and seaweed with a Beauregard Pinot Noir, Coast Grade Vineyard 2014; Roasted Squab with corn, truffle and shallot with a Beauregard Zinfandel, Beauregard Ranch 2013; Wagyu Flat Iron Steak with shimeji mushrooms, fava beans and black garlic with a Beauregard Cabernet Sauvignon, Beauregard Ranch 2013; and Bahibe Mousse with raspberry, vanilla and a Beauregard Late Harvest Zinfandel, Beauregard Ranch 2011.
Chef Lin, 39 years old, grew up in Taiwan and trained in Japan. At The Sea, he has become known for his fine dining seafood-focused menu prepared with premium quality ingredients and techniques that distinguished his previous work at the Michelin two-star restaurant Providence located in Los Angeles. In 2008, together with Chef Michael Cimarusti, Lin defeated the most famous Iron Chef, Masaharu Morimoto, in “Battle Black Fish” on the Food Network’s Iron Chef America program.
Every day The Sea serves premier contemporary seafood and the bar offers a substantial selection of contemporary, classic and original cocktails. The international wine list includes more than 300 vintages, with about 17 available by the glass. The bar and lounge open at 5:00 p.m.
Highlights of the upscale, modern design of the 148-seat dining room include a color scheme of white, light blues and grays, plus mirror accents, and a white Caesarstone bar top with white leather barstools. An outdoor patio has room for 50. The Sea also has substantial private dining options with a half dozen venues of various sizes and a full conference center that can accommodate up to 200 guests.
The Sea by Alexander’s Steakhouse is located at 4269 El Camino Real in the historic Dinah's Garden Hotel, between Deodar Street and Dinah's Court, in Palo Alto, California. The restaurant is open for dinner nightly, Tuesday through Saturday from 5:30 to 9:30 p.m. and on Sunday and Monday from 5:30 to 9:00 p.m. Valet parking is available Monday through Saturday plus private off-street spots are an option. For more information or for reservations, which can also be made via OpenTable.com, call (650) 213-1111. The web address is theseaUSA.com.
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4269 El Camino Real, Palo Alto, CA 94306
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