FIRST COURSE

GRILLED SHRIMP

Pineapple Salsa, Guava Dressing, Edible Flowers

Peju Sauvignon Blanc, Napa Valley 2019 

SECOND COURSE

DUCK LEG CONFIT

White Bean and Savoy Cabbage Ragout, Cherry and Pinot Noir Syrup

Calmére Estate “Clone 667” Pinot Noir, Carneros 2018

THIRD COURSE

COCOA AND COFFEE CRUSTED VENISON LOIN

Braised Wild Mushrooms, Sweet Potato Hash, Huckleberry and Pink
Peppercorn Demi-Glace

Peju Cabernet Franc, Napa Valley 2017

FOURTH COURSE

BRAISED BEEF SHORT RIB

Artisanal Polenta, Citrus Gremolata, Sautéed Baby Zucchini and Tomatoes

Peju “Reserve” Cabernet Sauvignon, Rutherford 2015

DESSERT

HONEY LAVENDER PANNA COTTA

Pomegranate Gelée, Almond Tuile

Peju “Late Harvest” Orange Muscat, North Coast 2015