First Course
Buttery tart shell filled with slow cooked rabbit leg, herbs and vegetables, topped with an onion red wine gel, pickled spicy shallots and fresh chives.
Second Course
Local hydroponic spring mix lettuce tossed with a honey Creole mustard vinaigrette, topped with spiced pecans, roasted red potato, roasted carrot, gorgonzola cheese and pickled red cabbage.
Third Course
Seared Norwegian Cod with crispy skin set on truffled pommes purée surrounded by a deep roasted sauce Normande, topped with tobiko and tarragon parsley oil.
Fourth Course
House-made Eclairs, a light and airy pastry filled with pastry cream, glazed with cherry icing and garnished with candied hibiscus leaf.
$59
Lifted aromas of Key lime, honeydew melon, and passion fruit all jump out of the glass, supported by hints of freshly cut grass in the background. Those fresh lime and honeydew flavors continue to the palate, joined by kiwi and subtle herbaceous notes, all mingling together in a lively way. The wine is linear and focused, ending with enticing, mouthwatering acidity that will leave you wanting more.
The 2018 vintage was a cooler vintage which translated to longer hang time, pushing the pick date two weeks later. This classic Anderson Valley bottling delivers an elegant, finely tuned, ethereal and seamless wine with notes of pomegranate, shiitake mushrooms, sage and dried red rose petals with distinct quartz mineral leanings.
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