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MENU & PAIRINGS
FIRST COURSE
seared scallops with caramelized shallots & strawberry tarragon beurre blanc
&
salmon roll with ginger wasabi cream cheese, bell pepper, cucumber and avocado
Pairs with Blanc de Noirs, Sparkling Wine, Sonoma County
SECOND COURSE
pan seared duck with root vegetable gratin & blueberry scoundrel sauce
Pairs with The Scoundrel 2020, Sierra Foothills
THIRD COURSE
buffalo strip loin roasted with herbs & garlic, served with rosemary red wine sauce on top of herbed spaetzle
Pairs with Cabernet Franc 2019, Napa Valley
FOURTH COURSE
roasted colorado lamb chops with wild mushroom risotto
Pairs with Cabernet Sauvignon 2018, Rutherford, Napa Valley
FIFTH COURSE
sliced Wagyu ribeye served with parsnip puree & blackberry thyme au jus
Pairs with Cabernet Sauvignon 2018, Atlas Peak, Napa Valley
FINAL COURSE
black forest cake with fresh vanilla bean whipped cream, dark cherry kirsch filling & dark chocolate
Pairs with Cabernet Sauvignon 2018, Clone 169, Napa Valley
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