Pala’s Oak Room wine choice was the 2006 Feather Cabernet, made by the Napa Valley wine legend Randy Dunn. The Chilean Sea Bass was also a favorite, moist and lightly seared. Perfect with sides like roasted sweet corn, spinach or asparagus steamed or grilled. Some choices selected included the Prime beef, bone-in Filet Mignon steak, and dry aged for 21 days and double cut.
