Wildfire

Kids Memorial Day Brunch & Cookie Class

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Join us for a special Memorial Day Brunch where guests will enjoy a breakfast buffet, cookie decorating class and face painting. Marcus Simon, Chairman of the Board of the Greater McLean Chamber of Commerce, will join us as guest speaker for the event. The brunch is from 9:00 a.m. to 11:00 a.m., and is priced at $20 per person plus tax, (gratuity not included). For more information or to make a reservation, please click here

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Gluten-Free Wine Dinner

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Join us for an evening devoted to our gluten-free diners, as Executive Chef Jon Gamlen prepares and presents a four-course gluten-free menu, with optional wine pairings. Guest will enjoy a first-course of Oven Roasted Swordfish paired with Brassfield Pinot Grigio, CA ‘ 14, followed by a second-course of Charbroiled Skirt Steak paired with Castello D’Albola Chianti Classico, Italy ’11, plus two additional courses.

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Sangria Dinner

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Join us for a four-course menu paired with sangria. Guests will enjoy a first-course of Chorizo & Goat Cheese Stuffed Mushroom Caps paired with Pineapple-Habanero Sangria, followed by a second-course of Sour Orange Glazed Seafood Skewer paired with Blood Orange Sangria, plus two additional courses. The event begins with a reception of passed appetizers and the first pairing at 6:30 p.m., followed by the seated dinner at 7:00 p.m.

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Duckhorn Wine Dinner

Join us for an exclusive five-course menu wine dinner featuring Duckhorn Vineyards. Our Executive Chefs will feature a first-course of Ginger-Garlic Pan Roasted Swordfish paired with Migration Chardonnay, Russian River Valley ’14, followed by a second-course of Tellicherry Black Pepper Lamb Rack paired with Canvasback Cabernet Sauvignon, Red Mountain, WA ’14, plus three additional courses.

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Sangria Dinner

In the mood for sangria?  Then secure your spot and enjoy a four-course menu each paired with a sangria to complement. Guests will enjoy a first-course of Serrano Ham Wrapped Sea Scallops paired with Cranberry-Orange Sangria, followed by the main course of Tellicherry Pepper Crusted Beef Tenderloin paired with Blueberry Sangria, plus two additional courses.

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Sangria Chef's Table

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Reserve a seat overlooking the kitchen at our exclusive Chef’s Table as Executive Chef’s Moreno Espinoza and Edwin Amaya prepare and present a four-course menu which includes Serrano Ham Wrapped Sea Scallops paired with Cranberry-Orange Sangria, followed Tellicherry Pepper Crusted Beef Tenderloin paired with Blueberry Sangria, plus two additional courses. The dinner begins at 6:30 p.m. and is priced at $60.00 per person, plus tax (gratuity not included).

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