Menu Highlights
Amuse Bouche
Shrimp Ceviche with pickled ginger, cucumber, and red onion with wasabi aglio
Paired with: 2023 Sonoma Cutrer, ‘Russian River Valley’
Appetizer
Red Pepper Bilini with roasted creamed corn and smoked salmon, topped with malossol caviar and crème fraîche
Paired with: 2024 La Crema, Pinot Gris, Monterey County
First Course
Grilled Alaskan Halibut with lemon caper Chantilly sauce and tricolor fingerling potatoes
Paired with: 2024 Dashwood, Marlborough, New Zealand
Intermezzo
Blood Orange Sorbet
Second Course
Cumin Glazed Sonoma Lambchops over micro greens
Paired with: 2022 Ferrari-Carano, Sonoma
Third Course
Pan-Seared USDA Prime Ribeye, sous vide in a red wine and herb mixture, served over balsamic glazed Brussels sprouts
Paired with: 2022 Alexander Valley Vineyards
Dessert
Pumpkin Butterscotch Trifle
Paired with: 2023 Dr. Loosen Riesling, Germany
