Join us at Shearn's Seafood & Prime Steaks for an evening with Caymus Vineyards. Our culinary team has built a four-course menu around the wines, starting with seared diver scallops and finishing with a bourbon vanilla crème brûlée, with a Caymus Vineyards pour matched to every course.

First Course: Seared Diver Scallops with sweet corn purée, crispy pork belly, heirloom tomato, basil oil and Champagne gastrique. Paired with Conundrum 2024 White Blend.

Second Course: Heirloom Beet & Burrata with roasted golden and red beets, stracciatella burrata, baby arugula, blood orange, candied pistachios, prosciutto di Parma, aged balsamic and citrus vinaigrette. Paired with Bonanza Chardonnay.

Third Course: Prime Center-Cut Filet Mignon with truffle potato pavé, charred asparagus, purple cauliflower, roasted cipollini onion, wild mushrooms and Cabernet-Madeira jus. Paired with Caymus 2023 Napa Valley Cabernet Sauvignon.

Fourth Course: Bourbon Vanilla Crème Brûlée with dark chocolate espresso crumble, salted caramel, fresh blackberries and chocolate tuile. Paired with Nurseryman Napa Cabernet.

Tickets are $150 per person and include tax and gratuity. Dinner begins at 6:30 pm on Wednesday, November 11, 2026. For more information, call 409-683-4404.