A Four-Course Lunch Paired with Eight Wines

This October, Bar Que Sera will be in full bloom with four fresh, fabulous courses from Chef Mitchell Phillip-Tait.
Expect the very best of the season — spring lamb, zesty citrus, tender baby vegetables and herbs that smell like sunshine.

Alongside each dish, winemaker and co-owner Duane Roy will share the stories and inspirations behind every pour.
Think crisp Rieslings, French Rosé (what says spring more?) and light, juicy reds — plus a few treasures from Duane’s own cellar.

View the full menu here.

Price: $149 per person
Includes: Four-course lunch + eight paired wines