Wine Pairing Menu
Passed Hors d’oeuvres | Select two
- Ahi Spoons with Meyer lemon gelle and chive crème fraiche
- Open faced “quesadilla” with Latin American truffles, Bellwether Farms Carmody,
corn and sundried tomato relish - Seared scallops with candied bacon, lemon aioli and crispy brioche
- Savory corn cakes with lobster fondue and micro fennel
- Duck breast “Pastrami” crispy brioche, cucumber crème fraiche, and charred peach relish
- Crispy pork belly, apricot mostarda, brioche, chervil
Dinner course
1st Course | Select two items
- Baby cress, trio of radish, coriander crème fraiche and toasted fennel vinaigrette
- Grilled apricots, country ham, Vella Dry Jack and wild arugula
- Seared scallop, crispy pork belly, chardonnay onion jam, micro herbs and olive oil powder
- Baby lettuce, smoked duck breast, Laurel Chenel Chevre, rosemary cashews and chardonnay cherry vinaigrette
- Tuna Carpaccio, fennel pollen, summer melon gelee, basil oil and living watercress
- Grilled shrimp, corn puree and wild salmon roe crème fraiche
Main Course | Select one
- Rib “center eye” medallions, truffle butter, onion leek soubise, potato dumplings, and cabernet gastrique
- “Big Eye Tuna Nicose”
Porcini dusted Ahi with baby marble potatoes, olive salad, cabernet rouge and micro radish - Coriander scented duck breast, wild blackberry jam, roasted garlic Faro and cabernet jus
- A Duo of Quail with preserved cherries, wild rice - quinoa salad and dark cocoa jus
- Gleason Ranch free range pork tenderloin medallions, plum jam, smoked bacon corn spoon bread and cabernet jus
- Lavender rubbed Beef Tenderloin, mushroom olive relish, Cabernet pearls, and goat cheese potato gateau
- Porcini dusted Sea bass, poached figs, fennel potato puree, Cabernet sea salt and Chervil salad
- “Duo of Lamb”
Rosemary scented lamb loin medallion and braised shoulder Fazoletti, toy box tomato confit, celery root puree and natural jus.
Vegetation Options
- Exotic mushroom Fazoletti, white corn puree, baby beet Carpaccio, truffle cabernet broth, basil powder and Dry Jack essence
- Mushrooms “Three Ways”
Grilled Portabellini steak, truffle mushroom puree, crispy olive oil poached mushroom ragout, summer squash slaw and smoked Cabernet sea salt
Dessert Course | select one
- Chocolate Pound Cake, chocolate hazelnut coulis and strawberry compote
- Flourless chocolate torte with brown sugar crème fraiche
- Chocolate summer berry tart, cabernet berry compote and vanilla crème
- Beet cake, Fromage Blanc frosting, brown sugar, pecans, and Cabernet apple beet coulis
- Chocolate Beignets, vanilla anglaise and strawberry coulis