FIVE-COURSE DINNER MENU

RECEPTION – HAND PASSED HORS D’OEUVRES
Poached Lobster, Grilled Corn, Béarnaise, Brioche Crostini
Roasted Cherry Tomato, Pesto & Goat Cheese Galette
Pairing: Threadcount by Quilt, Sauvignon Blanc, California

FIRST COURSE
In-house Coffee-Cured Salmon Fillet, Pickled Red Onion, Caper, Whole Grain Mustard Aioli
Pairing: Belle Glos, ‘Glasir Holt,’ Chardonnay, Sta. Rita Hills

SECOND COURSE
Braised Niman Ranch Pork Osso Buco, Wild Mushroom Risotto, Red Wine Jus
Pairing: Belle Glos, ‘Dairyman,’ Pinot Noir, Russian River Valley & Belle Glos, ‘Las Alturas,’ Pinot Noir, Santa Lucia Highlands

THIRD COURSE
Sliced Beef Tenderloin, Fondant Potatoes, Roasted Asparagus, Sauce Lyonnaise
Pairing: Quilt, ‘The Grace of the Land,’ Reserve Cabernet Sauvignon, Napa Valley

DESSERT COURSE
Flourless Chocolate Cake, Dark Cherry Coulis, Almond Brittle
Pairing: Quilt, ‘The Fabric of the Land,’ Red Blend, Napa Valley

SATURDAY, MARCH 15 | 6:30PM
$169* PER PERSON (inclusive of tax, gratuity & fees)
*This event does not allow refunds