5 COURSE FOOD & WINE PAIRING
I
Tuna Carpaccio, Black Garlic Caper Aioli, Micro Cilantro with 2023 Passerelles Anjou Blanc
II
Seared Duck Breast, Foraged Mushrooms, Toasted Farro Confit with 2022 Penner-Ash Piot Noir
III
Pan Roasted Cobia, Charred Vegetable Risotto, Ground Lemon Thyme with 2021 Siduri Pinot Noir, J. Sebastiano Vineyard, Sta. Rita Hills
IV
Andalusian Lamb Roulade, Olive Oil, Hazelnuts, Saffron crushed Garlic with 2021 Freemark Abbey Cabernet Sauvignon
V
Poached Pear, Gorgonzola, Candied Black Walnuts with 2013 Chateaux Lassegue, St Emilion Grand Cru