Arkansas Native Winemaker!

Winery owner in attendance at this dinner! Arkansas native, Matt Fowler, fell in love with viticulture in the Virginia wine country as his time with the Marine Corps was coming to a close. He now crafts wines that not only show the diversity of the Central Coast, but also reflect his personal history. Join us to get the inside story from the owner and winemaker as we enjoy small-batch wines with a chef-curated menu. Thursday, November 20th at 6:30 PM. Check out the menu and pricing below and book your spot today! Learn more about Slouch Hat Wines here.

Reservations are required for this event. Call 501-319-7675 or email reservations@petitandkeet.com to book your spot.

Slouch Hat Wine Dinner Menu

Thursday, November 20th, 6:30 PM

FIRST

As You Were Sauvignon Blanc | Santa Ynez Valley

Seared Scallop Crudo, Cantaloupe Broth, Prosciutto Dust, Serrano Oil

SECOND

Fall Out Pinot Noir | Santa Barbara

Kale, Wild Rice, Dried Fig, Toasted Sunflower Seeds, Goat Cheese, Avocado, Grilled Lemon Vinaigrette

THIRD

Parade Rest GSM | Santa Ynez Valley

Braised Rabbit, Potato Croquette, Crispy Pork Belly, Pan Jus

FOURTH

Parade Rest Reserve GSM | Santa Barbara County

Seared Venison Tenderloin, Ratatouille, Bearnaise

FIFTH

About Face Red Blend | Central Coast

Petit Cheese Plate

Price Per Person: $105 + Tax & Gratuity

Reservations are required for this event. Call 501-319-7675 or email reservations@petitandkeet.com to book your spot.