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Just around the corner, on April 4th, Abacus will host a delightful tasting event with the winemaker/owner himself, Daniel Schoenfeld. A special Happy Hour menu has been created by Chef Chris Patrick featuring passed pork appetizers that will pair perfectly with assorted wines.
Reservations and tickets are required for this event.
Tickets are $40 per person inclusive of tax and  gratuity.
Stay for Dinner and receive 30% off Dinner!
Reservations appreciated, click here.  Dinner Reservations.



Menu:                Passed Appetizers

Pulled Pork Mini Tacos, Black Beans, Roasted Pepper Mix & Cheese Sauce

Chinese Style Wild Boar Steam Buns, Spicy Asian BBQ & Grilled Pineapple

Bleu Cheese Chive Gougeres, Malt Vinegar Aioli

Fried Pork Belly Spring Rolls, Mango, Cabbage, Chive, Carrot w/ Hoisin Sauce

Menu:                Wine

Grenache – Mendocino – Eagle Point Vineyards  2014

Estate Zinfandel – Fort Ross – Seaview  2013

Estate Syrah – Fort Ross – Seaview  2014

Montepulciano – Dunnigan Hills – Nova Vineyards  2015

Wild Hog Red – Syrah/Grenache/Mourvedre – Dunnigan Hills  2015


Abacus – Chef Chris Patrick’s  signature dishes and outstanding service are why Abacus, after 18 years is still a perennial name on the most renowned “Top 10” and “Most Popular” lists. Every dinner, happy hour, special occasion and cocktail is a chance for an extraordinary experience.

Wild Hog Winery – Seated at the headwaters of Wild Hog Creek in the wilds of the Sonoma coast, Wild Hog Vineyard is a 110 acre family owned and operated farm, winery, and vineyard in the hills between Cazadero and Fort Ross. They opened their entirely solar- and hydro powered winery in 1990 and effectively became one of the first ‘minimalist’ winemakers to emerge in the American wine scene. These modern day pioneers venerated a return to the old ways, keeping harvests small, steering clear of synthetic chemicals, and eking out the pure sapidity of flavor and balance that’s entirely possible, yet uncommon, in California wine. Wild Hog is dedicated to farming their 5 acres of vine without the use of chemical additives, insecticides, or herbicides and have been certified organic by California Certified Organic Farmers since 1981. Their goal was one of simplicity and sincerity: to create honest wines to be enjoyed by people who appreciate them. You will see no robust, jammy flavors and skyrocketing price tags here; instead, what you find are balanced, limpid, food-friendly wines of excellent concentration at modest cost

When:                Wednesday, April 4th    5:00 – 7:00 p.m.

Price:                  $40 per person inclusive of tax and  gratuity


Reservations  for Wild Hog Happy Hour are required.

Please contact Erin Moss  214.520.0151 or

[email protected]