HOTEL RESERVATIONS

RECEPTION AT 6PM

• Gruet Brut NV

FIRST COURSE

• Luna Vineyards Sangiovese 2016 Napa Valley

  Freshly baked California style pizza including fig, caramelized red onion and blue cheese

SECOND COURSE

• Groth Chardonnay 2018 Napa Valley

  Roasted Butternut Squash and Fennel Soup with Fried Sage - Fresh butternut squash and fennel roasted then pureed to create a smooth potage

THIRD COURSE

• Inglenook Syrah 2014 Rutherford

  Bourbon Lacquered Quail - Fresh semi boneless stuffed quail filled with lady apple, foie gras and jalapeno corn bread. Served on a raft of bacon-braised cabbage & persimmon jam with Basil Hayden bourbon-molasses glaze

INTERMEZZA

• California Quince Sorbet

FOURTH COURSE

• Moss Roxx Ancient Vine Reserve Zinfandel 2017 Lodi

  Pan-Seared Wild Salmon “Sea Ranch” - Fresh Pacific Wild Salmon, pan-seared and finished with California black olives, lemon, tomato, fresh basil, crushed red peppers and capers

DESSERT COURSE

• Ferrari Carano Eldorado Noir Black Muscat 2016 Russian River Valley

  Almond Basket San Joaquin - Handmade almond praline basket filled with chocolate ganache, lemon crème fraiche. Topped with an array of California fruits on a pool of raspberry coulis