WEDNESDAY, JUNE 22
Chef’s Dinner
PRESENTED BY
CHEF KELLEY MCCANN
Paired with Wines from Stags’ Leap Winery
1st
SAVORY DUCK & GOAT CHEESE HAND PIE
cherry jam, fried sage
Investor Red Blend, Napa Valley, CA
2nd
WATERMELON & TOMATO GAZPACHO grilled peach relish, dandelion gastrique
Chardonnay, Napa Valley, CA
3rd
BRIOCHE CRUSTED SCALLOP
apple leek slaw, fresh melon, meyer lemon beurre blanc, vanilla
Viognier, Napa Valley, CA
4th
COCOA CRUSTED BRAISED SHORT RIB blackberry & lavender demi, parsnip purée, sorel salad
Cabernet Sauvignon, Napa Valley, CA
5th
BLUEBERRY YUZU MOUSSE TART
blueberry fluid gel, white chocolate ice cream
Petite Sirah, Napa Valley, CA
$95/person, excluding tax and gratuity; member discount does not apply.