Ch ef Dinn e r
SATURDAY, MARCH 26
7 Course Plant Forward Tasting Menu with Wine Pairings
$65 ++
amus e bouch e MAKI ROLL
organic brown rice, greens, carrots, avocado, green onion, umaboshi
Piper Sonoma Blanc de Blanc
first c ours e
FIRE ROASTED BEET SALAD
organic chicory, whipped colorado goat cheese, baby vegetables
Piper Sonoma Blanc de Blanc
s e c ond c ours e
BUTTERNUT SQUASH AGNOLOTTI
parsnip purée, sage brown butter, pickled squashes
Franciscan Chardonnay
third c ours e
SPAGHETTI SQUASH
sage brown butter, midnight moon goat cheese, apple cider gastrique purple potato purée, yucca chips
Deloach “Heritage Reserve” Merlot
fourth c ours e
TWICE ROASTED HEIRLOOM CARROTS
steamed romanesco, tahini sauce, pickled mustard seeds
Bernard Baudry “Les Granges” Chinon Cabernet Franc
fifth c ours e
HASSELBACK POTATO
romesco sauce, sauteed organic baby spinach
Bedrock “The Whole Shebang!” Zinfandel
dessert
CHOCOLATE COCONUT TART
dulce de leche, devil’s food, coconut pecan filling
46% and 55% chocolate mousse, crème de cocoa, white chocolate sauce
pecan praline, toasted coconut ice cream
Sandeman Ruby Port