Each month, Executive Chef Shawn Hartwig chooses a featured ingredient and creates special 'plates' surrounding that ingredient, while our Sommelier Jordan Carver chooses a featured wine to compliment the plates. December's featured ingredient is Delice De Bourgogne and the featured wine is Caymus Cabernet Sauvignon. December Pours and Plates The Wonders of Brie - this month the whole Kitchen's Favorite: Delice De Bourgogne from Burgundy, France  Simply Grilled with Grilled Baguette, Roasted Scallion Relish, Roasted Walnuts, and Fresh blackberries $14  Brie and Vodka Soup Leeks, Shallots, Garlic, Celery, and Potato all Pureed and Finished with flamed Grey Goose Vodka and Delice $10  Salmon Princess and Brie Ravioli Alder Wood Smoked Scottish Salmon atop Roast Mushroom and Truffle Filled Ravioli Tossed with a Brie Cream and Grilled asparagus $34  Featured Wine Caymus Cabernet Sauvignon 26 Glass/ 140 1 Liter Bottle An alluring plum red, with scents of dark cherries, chocolate shavings and violets. A hint of Napa Valley dust comes through on the nose, which has an equal balance of fruit, oak and earthiness. The exceptionally long finish displays a harmony of vanilla oak and lush fruit.