Reception Menu

Chef Yehuda Sichel/ Chef Leonardo Maurelli
Borscht Tartar- pickled horseradish beets on a sour cream and onion potato chip, trout roe , dill sour cream
2012 Joel Gott, Riesling, Columbia Valley

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Chef Adam Evans/ Chef David Bancroft
Spanish Octopus, yogurt culture, pickled vegetables
2014 Jarman, Chardonnay, Carmel Valley

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Chef Michel Nischan/ Chef Rob McDaniel
roasted pumpkin soup, fermented chili, parched peanuts
2013 Antica, Chardonnay, Napa Valley

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Chef Kim Wiss/ Chef Walter Brown
Robiola Fiorentina
NV Taittinger, Brut, “La Francaise”, Reims

Dinner Menu

Chef Yehuda Sichel/ Chef Leonardo Maurelli
Pickled Mackerel, cucumber, dill, onion rings, old bay remoulade
2014 Charles & Charles, Rose, Columbia Valley

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Chef Adam Evans/ Chef David Bancroft
Ember Roasted fall vegetables, pecan streusel, sweet potato leaves, Jesse’s satsumas, black pepper vinaigrette
2013 Jarman, Pinot Noir, Carmel Valley

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Chef Michel Nischan/ Chef Rob McDaniel
Crisp Tender Pork Belly Mac n’ Cheese
2013 Antica, “NapaBella”, Napa Valley

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Chef Kim Wiss/ Chef Walter Brown
Nutella Tart with Mascarpone Cream, chocolate kisses, hazelnut praline & caramel sauce
NV Taittinger, “Nocturne”, Reims