August 13, 2019 at 6:30pm ~ $110 (excludes tax and gratuity)
First Course
Grilled Radicchio Salad
Nectarine, Cured Farmer Market Egg Yolk, Blood Orange Vinaigrette
Paired with: Blindfold White Blend 2017
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Second Course
Roasted Lamb Loin
Coffee Ancho Glaze, Merguez Sausage, Lentils, Watermelon Radish, Papalo Herb
Paired with: Cuttings Cabernet Sauvignon 2016
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Third Course
Poached Petrale Sole
Purple Cabbage Butter Broth, Black Noodle, Watercress
Paired with: Eternally Silenced Pinot Noir 2017
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Fourth Course
Pomegranate Pan Seared Duck Breast
Almond Forbidden Rice, Pomegranate Cacao Reduction
Paired with: Prisoner Zinfandel Blend 2017
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Dessert
Pineapple S’more Cheesecake
Oreo Hazelnut Cookie Crust, Marshmallow Fluff, Poached Pineapple
Paired with: Champagne Palmer Brut Reserve NV
Speaker: Corey Cline ~ Executive Chef: Jesus Mendoza