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
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.
This traditional Parenchère blend is generally very fleshy, with a very deeply colored robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.
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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