The Cuvée kitchen is headed by Jaime Pacheo, who tempts the palate with a constantly changing menue especially created with wine pairing in mind. The menu is conceived as "Contemporary American," and many diners enjoy sharing and tasting several plates.

Jaime has already developed a devoted following for his inspired combinations of the freshest ingredients, from sushi-quality fish to herbs cut from the kitchen garden outside. A no-reservation policy on the floor allows wine-tasters and diners to mingle and take the evening at whatever pace appeals to them, whether they are dining on a full-course meal, tasting a few appetizers, sharing a dessert, or simply enjoying the wine.

Our pastries takes inspiration from a range of sources, such as artisanal breads and desserts, rustic bguette is an all white-flour baguette, taken from a technique developed by French boulangère Philippe Gosselin. The Shiner Bock Bread is as beautiful to look at as it is delicious to eat. If you love sourdough, try the Oven-Roasted Potato and Rosemary Bread or the Texas Goat Cheese and Pineapple Sage Bread. You can sample these and other artisanal breads in the Bistro with cheeses or olive oils -- or buy a loaf to bring home.

The Cuvée menu evolves nightly, depending on the Chef's inspirations and the availability of fresh seasonal ingredients. Whether you're dining in the Bistro or at the private Chef's Table in the cellar tasting room you'll find plenty to tempt the palate.