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First Course
- Smoked Oysters
- Lightly smoked and chilled
- Served with a horseradish creme fraiche thickened with agar
- White Sturgeon Caviar
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Wine 1
- Schramsburg Blanc de Blanc 2008 Napa Valley
- Clean Vibrant style
- Citrus, floral, slight yeasty
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Course 2
- Seared Diver Scallop
- Duck fat potato puree- egg yolk, lemon, roasted garlic. Piped and baked with clarified butter for crispy exterior and soft inside
- Braised fennel with pine bud syrup
- Tarragon and candied orange
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Wine 2
- Tablas Creek Vermentino 2010 Paso Robles
- Clean, mineral nose, with peppered citrus and pear aromas
- Flavors of green apple and lime
- Great acidity balanced with richness and long finish with no oak.
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Course 3
- Toasted Cocoa Spiced Grilled Ribeye
- Valrhona Cocoa toasted with salt and pepper to season meat
- Roasted baby white turnips
- Dehydrated fig leaf dust
- Non-emulsified bacon and blueberry warm vinaigrette
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Wine 3
- Fifty Row Cab 2007 Napa Valley
- Dense ruby/purple
- White Chocolate, black currants, earth, cedar
- Full-bodied, great texture, integrated tannins
- Pure depth and richness balanced
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Course 4
- Smokey Rogue Blue
- Rogue creamery is first blue cheese on West Coast.
- Cold smoked over hazelnut shells
- Sweet caramel hazelnut flavors that contrast sharpness
- Served with Crystallized ginger
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Wine 4
- Peterson Zinfandel Dry Creek 2009
- Classic dry creek Zin
- Aromas of Blackberry, dark cherry, ripe plum, black pepper
- Juicy mixed berries, plum, strawberry, and spicy pepper
- Hints of Pomegranate, cherry, baking spices
- Blended with Petit Sirah, Carignan, Grenache
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Course 5
- Fresh Passionfruit Pavlova
- Meringue based dessert named after Russian Ballet Dancer Anna Pavlova from the 1920s
- Crispy crust with soft light inside
- Pastry cream center
- Garnished with Kiwi, berries, and a pineapple-esplette sorbet
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Wine 5
- Margerum Viognier Happy Canyon Santa Barbera 2010
- Sweet peach, honeysuckle, pineapple and apricots
- Juicy, luscious, lip-smaking good
- Light dessert wine great with fresh fruit tarts.
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