June 18th 2019
Prosciutto & Melon Salad
whipped yogurt, thyme flowers
Dry Muscat Ottonel, 2017
Shrimp & Mussel Stew
carrots, saffron, fines herbes
Estate Vineyard Sauvignon Blanc, 2017
Seared Salmon
mustard, lentils, bacon
Estate Vineyard Pinot Noir, 2017
Roast Duck
garlic, mushroom, rosemary, blueberry mostarda
Lia’s Vineyard Pinot Noir, 2017
Roasted Rhubarb Sorbet
strawberry, dark chocolate, anise hyssop, pistachio
Reserve Pinot Noir, 2017