WEST COAST VARIETALS - A
Appetizers
Smoked mussels, Castelvetrano olives, Manchego
Roquefort/leek phyllo pockets
2011 Ritchie Vineyard Chardonnay
Amuse Bouche
Artichoke and shrimp chop on petal, rouille
1st course
Dijon penko crusted Rainbow trout, arrugula
and Asian pear slaw with honey almond vinaigrette
2011 U.V. Lucky Well Vineyard Pinot Noir
Intermezzo
Lemongrass star anise sorbet
Entree
Smoked molasses rubbed lamb rack, Farro with wild mushrooms
Grana Padano and fiddlehead ferns
2011 Toboni Vineyard Pinot Noir
Dessert
Vanilla cardamom panna cotta in snap tuile
With mango and blackberries, lemongrass syrup
Biscotti dust
2011 Smokey Ridge Vineyard Zinfandel
WEST COAST VARIETALS - B
Appetizers
Ginger crème mandarins
Pan fried potstickers, dipping sauce
2012 Ferrington Vineyard Gewurztraminer
2011 Perli Vineyard Pinot Noir
Amuse Bouche
“Mai Tai” globe grape
1st Course
Tomato trio: Lump crab and truffle salt, bacon and wasabi mayo,
olive/basil/Barrata mozzarella
2011 Ferrington Vineyard Pinot Noir
Intermezzo
Basil lime sorbet
2nd Course
“Pond and Stream”
5-spice rubbed duck and teriyaki Steelhead trout
Stir fried cabbage, shiitake
tamarind sauce
2011 Two Birds Estate Pinot Noir
Dessert
Lemon and Goji berry bread pudding
Blueberries and white chocolate mousse
2011 Smokey Ridge Vineyard Zinfandel
EUROPEAN VARIETALS
Appetizers
Ahi tuna* poki on gyoza crisp with wasabi tobiko
Roquefort and leek phyllo pockets
Elk loin carpaccio* with Parmesan Regianno and truffle oil
2012 Moutard, Rose de Cuvaison, N.V. Brut Rose. Champagne, France
2012 Les Vins Domaine du Closel, Savennieres ( sauvignon blanc). La Jalousie, Loire Valley, France
1st Course
Shrimp cakes with daikon radish/carrot slaw
Vietnamese nuoc cham sauce
2011 Domaine de Roally, White Burgundy Chardonnay. Burgundy, France
2nd Course
Seared Fois Gras on molasses whiskey croustade
Squash trees, Beechwood mushrooms, Michigan tart cherry gastrique
2012 Château Petit Vedrine, Sauternes. Bordeaux, France
Intermezzo
Lemongrass ginger sorbet
Entree
Colorado lamb rack with Porcini and Gruyere Farro
Asparagus, bliss potato, and lamb jus
2009 Massolino Barolo, Scrralnngo d’Alba. Piedmont, Italy
Dessert
Mexican chocolate salted caramel tart with gingersnap crust
and spicy pecans, vanilla ice cream, Kahlua whipped cream
2010 Olivares, Dolce Monastrell (mourvedre). Jumilla, Spain
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Regarding the safety of these ingredients, additional information is available upon request