F R I D AY, M AY 1 3
C h e f ’s D i n n e r P R E S E N T E D B Y C H E F J AY G U S T
Wi n e s f r o m Wal t & H al l Wi n e r y
Pa ss e d R O A S T E D G O L D E N B E E T TA RTA R with avocado & herbs J A M O N W R A P P E D D AT E S stuffed with olive oil fried marcona almonds MINI SMØRBRØD LOCAL RUGBROD BREAD with lurpak and house cured gravlax, pickled mustard seed
1st Cours e WEST COAST OYSTERS pickled local piopinno mushrooms, citrus oil, fresh tarragon & pink peppercorn papadum
H all , S a u v ig n o n B la n c, N ap a Vall e y, C A
2nd Cours e PHYLLO PURSE fricassee chicken, westcliffe goat cheese, escarole, arugula toasted hazelnut vinaigrette
Wal t , C h a rd o n n a y, S o n o m a C o a s t , C A
3rd Cours e CRISPY SCALLOP WONTON ginger cherry chutney, hibiscus scented shitake demi, whipped potatoes
Wal t , B l u e Ja y, P i n o t N o i r, A n d e rs o n Vall e y, C A
4th Cours e PA P PA R D E L L E W I T H S M O K E D D U C K B O L O G N E S E caramelized fennel, blistered cherry tomatoes, wild rocket, garlic truffle oil
B a c a , H o m e B a s e, Z i nfa n d e l , D r y C r e e k Vall e y, C A
5th Cours e D A R K C H O C O L AT E A L M O N D TA RT almond caramel, kirsch cherries, white chocolate ice cream
H all , C a b e r n e t S a u v ig n o n , N ap a Val l e y, C A