FIRST COURSE
Corley Reserve Chardonnay

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South African Lobster Tail Thermidor

black summer truffle | Emmi Roth Grand Cru mornay | cured egg yolk

SECOND COURSE

Monticello Vineyards Merlot

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Duck Breast

za’atar crust | blistered baby bok choy | pomegranate molasses | duck cracklin’

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THIRD COURSE
Corley Proprietary Red Blend

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Heirloom Ratatouille

japanese eggplant | summer squash | roasted red pepper sugo | basil oil

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FOURTH COURSE
Corley Reserve Cabernet Sauvignon

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Grilled Bison Strip Loin

white bean cassoulet| bacon lardons | black garlic crumbs

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DESSERT

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Peaches and Cream Flan

peach compote | Tuaca chantilly

 

 

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Chefs:  Dan Harrell  |  Christian Garcia-Cortez  |  Julian Moreno​

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