The main was a double-main. A surf and turf if you will. And cleverly paired with TWO merlots: one from CA and one from WA. I did actually feel one paired better with each component of the entree, but there wasn't a consensus, which was part of the fun. This was an Atlantic salmon with sauteed mushrooms, leeks, and smoked gouda cream, plus filet mignon with red wine demi, mashed potatoes, and asparagus