W E D N E S D AY, J U N E 2 2
C h e f ’s D i n n e r PRESENTED BY CHEF KELLEY MCCANN
Pa i r e d w i th Wi n e s f r o m S t ags ’ L e ap Wi n e r y
1st S AV O R Y D U C K & G O A T C H E E S E H A N D P I E cherry jam, fried sage
I n v e s t o r R e d B l e n d , N ap a Vall e y, C A
2nd WAT E R M E L O N & T O M AT O G A Z P A C H O grilled peach relish, dandelion gastrique
C h a rd o n n a y, N ap a Vall e y, C A
3rd BRIOCHE CRUSTED SCALLOP apple leek slaw, fresh melon, meyer lemon beurre blanc, vanilla
Vi og n i e r, N ap a Vall e y, C A
4th C O C O A C R U S T E D B R A I S E D S H O RT R I B blackberry & lavender demi, parsnip purée, sorel salad
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
5th B L U E B E R RY Y U Z U M O U S S E TA RT blueberry fluid gel, white chocolate ice cream
Pe t i t e S i rah , N ap a Vall e y, C A
$95/person, excluding tax and gratuity; member discount does not apply.