Aureole is serious about it's wine, and to emphasize this fact, guests are greeted by a 42-foot high glass-encased tower housing part of it's wine collection. Wines are listed in and ordered from wireless electronic wine tablets (with accompanying guides). Kind of gadgety, but fun nonetheless. Wines are then retrieved by wine angels suspended by wires from the ceiling a la Tom Cruise in Mission Impossible...it's quite a show. If only the food were able to match this spectacle. That's not to say it was bad, but it was rather uneven. The meal got off to a good start with the Hawaiian Ahi Tuna Trio, a refreshingly light treatment of impeccable tuna. Slow Braised Beef Shank and Foie Gras Ravioli was unfortunately stringy and not tender though it did have good flavor. Olive Oil Poached Oregon Petrale Sole seemed to have been poached at too high a temperature and was tough as well. Modesto County Pan-Seared Rabbit was nicely done with good earthy flavors, but the Duo of Beef Tenderloin and Flat Iron again disappointed with overdone meat. We concluded with a nice cheese course with brioche (how about a bit more fruit for this??) and concluded with a delicious Meyer Lemon Parfait with Lemoncello Sorbet. At a restaurant of this stature, things such as overdone meats should never happen...it makes the kitchen seem amateurish. Which is really too bad since we enjoyed the rest of our evening. This makes me wish Charlie Palmer would try to lure Michael (or Bryan) Voltaggio back to his group in partnership to kickstart this place.