The Winery Restaurant and Wine Bar in Tustin showed us an exciting menu. Our dinner opened with a Angus Beef Chorizo Pizza, followed by English pea and crab meat ravioli with heirloom tomato basil sauce.
Our entree was Rosemary marinated brandt family reserved flat iron steak served with an outstanding Asparagus Risotto and a red wine Poivrfe Vert sauce.
Our wines with this repast were 2012 First Press Chardonnay and a 2011 Las Merika Pinot Noir.
Desserts were a trio of mini pastries including brown sugar creme brulee, rum macaron with creme anglaise and chocolate duo verrine.
Our chef was Daniel Garcia and wines by Sommelier/Managing Partner William Lewis.