Wine Dinner
First Course
Salt Roasted Pear Salad
roasted pear | point reyes blue cheese
rocket arugula & frisee | candied walnuts
pomegranate vinaigrette
paired with
San Simeon Viognier
Paso Robles
Second Course
Charred Octopus
smokey eggplant puree | sauce vierge | lime cavier
paired with
Highlands 41 Pinot Noir
Monterey
Third Course
Manhattan Steak & Short Rib Roulade
cauliflower puree | english pea | wild mushroom
blueberry demi & roasted red pepper chimichurri
paired with
Santo Stefano Rutherford Cabernet
Napa Valley
Dessert Course
Triple Cream Brie Cheese Cake
smoked blackberry & grilled pound cake crostini
lemon mascarpone | edible flower
paired with
Chocolate Bar Port
freshly brewed coffee and assorted hot tea
Menu Created By
Chef Alejandro Placeres
Executive Sous Chef