Ch ef Dinn e r S A T U R D AY, M A R C H 2 6 7 Course Plant Forward Tasting Menu with Wine Pairings $65 ++
amus e bouch e MAKI ROLL organic brown rice, greens, carrots, avocado, green onion, umaboshi Piper Sonoma Blanc de Blanc
first c ours e FIRE ROASTED BEET SALAD organic chicory, whipped colorado goat cheese, baby vegetables Piper Sonoma Blanc de Blanc
s e c ond c ours e BUTTERNUT SQUASH AGNOLOTTI parsnip purée, sage brown butter, pickled squashes Franciscan Chardonnay
third c ours e S PA G H E T T I S QU A S H sage brown butter, midnight moon goat cheese, apple cider gastrique purple potato purée, yucca chips Deloach “Heritage Reserve” Merlot
fourth c ours e TWICE ROASTED HEIRLOOM CARROTS steamed romanesco, tahini sauce, pickled mustard seeds Bernard Baudry “Les Granges” Chinon Cabernet Franc
fifth c ours e H A S S E L B A C K P O TAT O romesco sauce, sauteed organic baby spinach Bedrock “The Whole Shebang!” Zinfandel
dessert C H O C O L AT E C O C O N U T TA RT dulce de leche, devil’s food, coconut pecan filling 46% and 55% chocolate mousse, crème de cocoa, white chocolate sauce pecan praline, toasted coconut ice cream Sandeman Ruby Port