Chef & Winemaker Dinner

Dining Under the Stars
Saturday, August 25th

1st Course
Smoked Duck
Citrus Yucca Puree, Blackberry BBQ Sauce

2nd Course
Frisee Salad
Gorgonzola, Dried Apricots, Marcona Almonds, Black Pepper Vinaigrette

3rd Course
Pork Tenderloin Saltimbocca
Sundried Tomato Polenta, Pea Shoots, Sage Jus

Intermezzo
Basil Sorbet

5th Course
Seared Sea Bass
Spiced Crab and Corn Risotto, Heirloom Tomatoes and Celery Hearts, Green Tomato Vinaigrette

6th Course
Chocolate
White Chocolate Espresso Mousse, Caramel Powder
Chocolate Ganache, Dehydrated Chocolate Mousse