First Course: Hokkaido Scallop Agua Chile (Cucumber Serrano coulis, stone fruit relish, apricot marmalade)
Second Course: Fennel scented house made bucatini with Half Moon Bay peas, roasted corn sauce, Fiscalini Farmhouse cheddar
Third Course: (Choice of)
California Sturgeon and Caviar (gently steamed with young leeks, confit of German butterball potato, lemon and chive crème fraîche)
OR
Akaushi Filet Mignon (rosemary pomme fondant, summer vegetable melange, shallot sherry emulsion)
Dessert: (choice of)
No-Bake Cheesecake (goat cheese mousse, stone fruit compote, olive crumbs, Saba)
OR
Chocolate-Hazelnut Bar (Dacquoise biscuit, Valrhona Gianduja chocolate mousse, crispy "things")
Diners have the option of doing a dedicated wine pairing for $75 with vino from Grgich Hills Estate.
***
First Course Pairing: Grgich Hills Estate, Fume Blanc 2020
Second Course Pairing: Grgich Hills Estate, Zinfandel 2018
Third Course Pairing: Grgich Hills Estate, Chardonnay 2020 OR Grgich Hills Estate, Cabernet Sauvignon 2019
Dessert Pairing: Grgich Hills Estate, Violetta 2018 OR Grgich Hills Estate, Rose 2022
