Summer In The Valley June Wine Dinner

Tuesday, June 3 and
Wednesday, June 25
at 6:30pm | $60 per person*

There’s nothing quite like the magic of a summer evening in Napa or Sonoma Valley — the golden light, rolling vineyards, and a glass of exceptional wine in hand.

Let us transport you to Summer in the Valley, a four-course Italian dinner paired with wines from California’s most iconic wine regions.

*Excludes tax & gratuity. Price, start time, product availability may vary by location.

Course 1

SUMMER SHRIMP SALAD

Chilled shrimp, spinach, romaine, tomatoes, red onion, zucchini and strawberries tossed in a lemon-strawberry vinaigrette and topped with ricotta salata

WINE PAIRING: IMAGERY SAUVIGNON BLANC

Every bottle of Imagery wine features original label artwork, reinforcing the brand’s dedication to both artistry and winemaking. The wine’s bright citrus and crisp acidity pair wonderfully with the chilled shrimp, while its tropical fruit notes complement the lemon-strawberry vinaigrette

Course 2

SPAGHETTI CARBONARA WITH SCALLOPS

Spaghetti tossed in a rich cream sauce with eggs, parmesan and romano cheese, diced tomatoes and bacon topped with wood-grilled sea scallops

WINE PAIRING: MEIOMI PINOT NOIR

The name "Meiomi" is derived from a Native American word meaning "coast," reflecting the winery’s dedication to sourcing grapes from California's coastal regions. The wine’s bright berry notes and soft tannins complement the creamy sauce, while its subtle acidity cuts through the richness of the bacon and cheese

Course 3

PARMESAN CRUSTED SIRLOIN

Our 10oz wood-grilled sirloin with our signature Mr. C's Grill Baste, olive oil and herbs topped with a golden cheesy parmesan crust. Served with grilled vegetables

WINE PAIRING: JOSH CELLARS CABERNET SAUVIGNON

This Cabernet Sauvignon was the first wine made by Josh Cellars. The wine’s dark berry notes, hints of vanilla, and toasted oak complement the richness of the parmesan crust, while the wood-grilled char on the sirloin enhances the wine’s subtle smokiness

Course 4

LIMONCELLO BREAD PUDDING

House-made limoncello and vanilla custard-soaked brioche bread with limoncello syrup and vanilla ice cream

WINE PAIRING: CONUNDRUM RED BLEND

Charles F. Wagner, founder of Caymus Vineyards, would often blend different wines at the dinner table to create unique flavors that complemented their meals. The wine’s ripe berry notes, hints of chocolate, and warm spice provide a balanced counterpoint to the bright citrusy sweetness of the limoncello

*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs which may contain harmful bacteria may increase your risk of foodborne illness, especially if you have certain medical conditions.

**Item contains or may contain nuts.

SIGN UP TODAY FOR A COMPLIMENTARY CALAMARI!

Email Address

Zip Code

First Name

Last Name

BIRTHDAY (OPTIONAL)

Phone Number

In signing up I acknowledge that I am 18 years of age or older, want to receive email offers from Carrabba's and agree to the terms and conditions of the Dine Rewards program.

When you join Dine Rewards we'll use this phone number to easily identify your account in our restaurants.