First Course
Pan seared dumplings stuffed with fresh blue crab, cream cheese, sweet chili, and roasted scallions served with a citrus ginger ponzu and umami aioli.
Second Course
Julienne Napa and red cabbage tossed with baby cucumbers, red and yellow peppers, sweet baby carrots, and sliced almonds dressed in a five-spice kecap manis dressing.
Third Course
Sautéed fresh kampachi lacquered with a plum and black garlic glaze, accompanied by grilled Japanese eggplant purée and grilled baby boy choy, topped with furikake crusted shishito peppers.
Fourth Course
Fluffy and airy cheesecake topped with a luxardo cherry and sweet port wine sauce.
$60
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
WHITE BLEND
CENTRAL COAST
Aromas of tangerine and ripe melon lead to flavors of peach and apricot, balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.
CHARDONNAY
NAPA
Cakebread’s flagship Napa Valley Chardonnay opens with aromas of ripe green and golden apple, accented by fresh white peach and light oak. Across the palate, this golden wine is silken in texture with flavors of apple, citrus and pear balanced by refreshing acidity. The long finish is clean, with underlying hints of minerality, vanilla, and lemon.
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