Curated by Executive Chef, Dana Dare & Wine Director, Guy Sandin
along with Luke Russ from O’Shaughnessy Winery
Click below to reserve, dinner begins at 6:30
AMUSE
Prosecco
Scallop Crudo, Grapefruit, Cucumber, Beet Salt, Puffed Red Rice
SEAFOOD COURSE
2020 Chardonnay
Chilean Sea Bass, Fava Beans, English Peas, Sweet Corn, Heirloom Tomato, Uni Butter
TARTAR
2019 Napa Cab
Australian Wagyu ‘Oscar’, Asparagus, Lump Crab, Béarnaise Aioli
POULTRY
2018 Howell Cab
Seared Duck Breast, Confit and Cabbage Crepe, Huckleberry Jus
ENTRÉE
2018 Mt. Veeder Cab
Braised Short Rib, Straw Infused Potato Puree, Pearl Onion, Brussel Sprout Leaves
DESSERT
Port
Chocolate Pave, Walnut Caramel, Roasted Banana, Vanilla Crème Fraiche
Tell us a little about you and the event you're planning and our events team will contact you.
Tell us a little about you and the event you're planning and our events team will contact you.
