Flight One: Gewurztraminer
Amuse Bouche
Winter Bisque: With Lump Crab Meat, Tarragon and Granny Smith Apple
Pork Belly: Braised and browned over whipped Celeriac and Blueberry Cinnamon Compote
~Cleanser~
Flight Two: Chardonnay
Halibut: Baked with Beurre Noire and Tomato Olive Tapenade
"Shroomi Gnudi": Sheep’s Milk Ricotta Gnudi with Oyster, Chanterelles, Morel Veloute
Mousse: Asparagus Mousse w crisped Prosciutto, California Canteloupe, with Balsamic Reduction
~Cleanser~
Flight Three: Zinfandel
Paladar Duck L’Orange: Roasted with a Homemade Rub, Domino Potatoes and dressed
Watercress
Raw Oysters: Zinfandel-Ginger Mignonette
Burrata: Handmade with Bono Olive Oil, Maldon Sea Salt, and fresh Basil
~Cleanser~
Flight Four: Eiswein
Tarte Tatin: Individual Tarte d’Anjou served with Blue Cheese and Honey Semifreddo
