FIRST COURSE

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Stuffed Crimini Mushrooms

house-made ‘nduja | Calabrian chilies | Stracciatella | basil oil

Lovo Prosecco DOC Brut Millesimato, Veneto, Italy

- or -

Shrimp Cocktail

yuzu cocktail sauce | horseradish crema | celery verjus

Planet Oregon Sparkling Rosé, Willamette Valley, Oregon

 

SECOND COURSE

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Baby Gem Wedge Salad

Jones Farm bacon lardons | demi-sec tomatoes | pickled red onion

Hook’s Little Boy blue cheese dressing

Three Brooms Sauvignon Blanc, Marlborough, New Zealand

- or -

French Onion Soup

caramelized onions | thyme | brandy reduction | 3-cheese blend | garlic crouton

Atlas Peak Super Tuscan, Napa Valley, California

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THIRD COURSE

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Pheasant Au Vin

MacFarlane pheasant leg and thigh | pearl onions | crimini mushrooms | potato puree

Fess Parker Pinot Noir, Sta. Rita Hills, California

- or -

Grilled Swordfish

farro risotto | squash butter | balsamic reduction | spiced pepitas

Rombauer Chardonnay, Carneros, California

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FOURTH COURSE

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Pistachio Crème Brulee

caramelized pistachio custard | luxardo cherry | matcha | biscottini

Eola Hills Late Harvest Riesling, Oregon

- or - 

Pumpkin Chocoflan

pumpkin-spiced flan | dark chocolate cake | pumpkin seed brittle | salted caramel

Kopke Fine Tawny Porto, Douro, Portugal

 

 

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