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1st Course: Foie Gras D'albiocca
Pan-seared vanilla-infused foie gras and diver scallop with an apricot lime gelee and roasted pistachio dust
paired with Etude, Carneros Pinot Gris 2015
2nd Course: Insalata di Fiori
An early spring harvest salad featuring baby greens, edible vegetable blossoms, and a fried zucchini blossom from our gardens
paired with Etude, Carneros Chardonnay 2013
3rd Course: Filetto di Maiale
Medallions of filet of marinated pork tenderloin, served over a nest of whipped potato and finished with a local berry and herb infused demi-glace
paired with Etude, Carneros Pinot Noir 2015
4th Course: Crostata e Galleggiante
A personal rhubarb curd tartelette
paired with Etude, Lyric Pinot Noir ice cream float,
featuring a homemade pinot noir soda, and a lavender infused vanilla ice cream
$55/person before tax and tip
Reservations only, book early, spaces is limited
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