SWEET, SPICY, SAVORY
APRIL 25, 2018
RECEPTION 6:30 PM
DINNER 7 PM

FIRST COURSE

​Fried Manchego Cheese with Red Pepper Chile Raspberry Jam
paired with Dopff and Irion Cremant d'Alsace Rose Brut

SECOND COURSE

Crawfish Ceviche with Belgian Endive
paired with Boomtown Pinot Gris

​SALAD COURSE

​Crispy Pork Belly on Saffron Aioli with Arugula and Heirloom Tomatoes 
paired with Olema Cabernet Sauvignon

ENTREE

​Herb Roasted New Zealand Double Lamb Chop with demi-glaze, Saffron Aioli, and Heirloom Potatoes
​paired with Cloudline Pinot Noir

DESSERT

​Layered Chocolate, Mint, and Vanilla Bean Panna Cotta


​See Dinner with the Chef page for reservation details.