Chef’s Tasting Samples

$300/GUEST, 7 COURSE TASTING PORTIONS

WINES ARE SUGGESTED PAIRINGS

NEW AMERICAN

PROSECO

RICOTTA TARTS

sundried tomato confit,

pesto, micro greens

CHARDONNAY

CRAB CAKES

black bean,s roasted corn, wasabi aiolid

CHIANTI

COTIJA CRUSTED LAMB

grape tomato, pita points,

garlic yogurt dressing

PINOT NOIR

SOUTHWEST CAESAR

baby romaine leaf, chipotle garlic dressing

PINOT NOIR

AHI AU POIVRE

pepper seared ahi steak , roasted corn, cognac cream

CLARET

BEEF WELLINGTON

mushroom duxelle with foie gras, beef tenderloin

baked in a puff pastry crust

RUBY PORT

STICKY TOFFEE MUFFINS

bourbon caramel

frozen cream

Chef’s Tasting Samples

$300/GUEST, 7 COURSE TASTING PORTIONS

WINES ARE SUGGESTED PAIRINGS

FRENCH

TAWNY PORT

DUCK LIVER MOUSSE

classic French pate topped with port jelly

served with toast points

CHABLIS

CRAB COCKTAIL

cold roasted beets, walnut oil sherry vinaigrette

PINOT GRIGIO, PINOT NOIR

FOIE GRAS TOURCHON

chicory, camaelized pear, brioche

SAUVIGNON BLANC

GAZPACHO

cold tomato soup palate cleanser

SAUVIGNON BLANC

CRISPY SKIN BASS

celeriac pure, truffle butter

BORDEAUX

LAMB CHOPS

spearmint glaze, fingerling potato, port drizzle

RUBY PORT

MOLTEN CHOCOLATE CAKE

mascarpone berry cream

petite fours

Feel Free To Substitute Any Comparable Wine You May Prefer