First Course

Burrata and Shaved Barbequed Baby Carrot

Toasted pepitas, beetroot puree, cumin scented vinaigrette

Wine Pairing- Crowded House, Sauvignon Blanc, Marlborough, NZ

Second Course

Rehydrated Black Mission Fig Agnolotti

Gorgonzola mousse, pomegranate molasses

Wine Pairing-Arrowood, Cabernet Sauvignon, Sonoma, CA

Third Course

Miso Glazed Alaskan Halibut

Melted leeks & endive, blood orange glace

Wine Pairing- Jackson Estate, Chardonnay, Santa Maria Valley, CA

Fourth Course

Six Hour Braised Short Rib

Crushed confit garlic & fingerling potato, local mushroom compote, beurre rouge

Wine Pairing- La Crema, Pinot Noir, Monterey, CA

Fifth Course

Bourbon Glazed Apple & Pear Crisp

Tahitian vanilla bean crème fraiche, cinnamon brown butter

Wine Pairing- Tenuta di Arceno, Chianti Classico, Italy