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