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Amuse
Seared Tuna Tartare, Chicharron, black pepper-vanilla marmalade - Crisp eggplant, mushroom duxelle, tarragon pesto - Parmesan profiteroles, truffle froth, oven dried tomatoes
(Paired with "Starboard"
Meritage)
1st Course
Grilled salmon, gnocchi, garlic confit, crispy shallots, plum conserva
(Paired with "Starboard" Meritage)
2nd Course
Pate champagne, whole grain mustard, micro greens, roasted pepper jam, crostini
(Paired with Cabernet Franc)
3rd Course
Seared beef tenderloin, roasted beet,
rosemary bernaise, parsnips
**Honey-balsamic charred yam and parmesan froth sauce
(Paired with Petit Verdot)
4th Course
Fennel braised lamb, herb risotto, poached duck egg, walnut
**Roasted root vegetable, risotto, crisp tofu, walnut
(Paired with Cabernet Sauvignon)
5th Course
Caramel cream, pistachio mousse, chocolate ganache with gorgonzola crumble
(Paired with Griffersen Reserve Port)
**Denotes vegetarian option available if requested in advance.
Chef Dustin Joseph
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