T U E S D AY, J U LY 2 6
B e r i nge r Wi n e D i n n e r PA S S E D H O R S D ’ O E U V R E S Chef’s Choice K E L LEY M C C A N N , R E S O R T O U T L E T C H E F
R O Y A L R E D S H R I M P R AV I O L I herbed ricotta ravioli, local mushrooms, meyer lemon brown butter
N a p a Va l l e y C h a r d o n n a y ALEX ZAMORA, CHEF DE CUISINE
ROASTED TROUT blistered heirloom tomatoes, cherry wood smoked colorado potatoes
Private Reserve Chardonnay ADAM PINEDA, CHEF DE CUISINE
COMPRESSED LOCAL M E LON SALAD cantaloupe, honeydew, cucumber, crispy prosciutto, frisée, red vein sorrel, balsamic vinaigrette
Isabel Mondavi Rosé N AT H A N G R E S H A M , E X E C U T I V E S O U S C H E F
LOCAL HOUSE CURED HAM WRAPPE D LAMB LOIN olathe sweet corn and pueblo chilis, truffled popcorn tuile
K n i g h t s Va l l e y C a b e r n e t S a u v i g n o n THOMAS HARTWELL, EXECUTIVE CHEF
A L F A L F A H AY B R A I S E D C O L O R A D O PA S T U R E D P O R K Rocky Ford pinto beans, Local rainbow chard
Private Reserve Cabernet Sauvignon H E AT H E R S T U G A R T, E X E C U T I V E P A S T R Y C H E F
C H E F H E AT H E R S PA L I S A D E P E A C H M E L B A peach jam , vanilla cake , mascarpone filling, raspberry white chocolate ice cream