Flora Springs Wine Dinner

November 16, 2012

 

With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients.  Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.

 

Menu Subject to Change
 
 

~First Course~

Hors D’oeuvres
Oysters with grapefruit gelée and caviar
Avocado soup with Dungeness crab and a Parmesan crisp
Tamarind duck with a sesame crisp and chili oil
2011 Flora Springs Soliloquy Vineyard Sauvignon Blanc, Oakville
 
 

~Second Course~

Ahi Carpaccio
brioche coddled egg, Dijon-caper aioli and frisée
2010 Flora Springs Chardonnay, Napa Valley
 
 

~Third Course~

Smoked Pheasant Salad
pomegranate molasses, chèvre, roasted beets and blood oranges
2009 Flora Springs Merlot, Napa Valley
 
 

~Entremets~

Cassis Sorbet
 
 

~Fourth Course~

Pancetta-Wrapped Loin of Rabbit
wild mushrooms, walnut crumble, sweetbreads and verjus demi-glacé
2009 Flora Springs Trilogy, Napa Valley
 
 

~Fifth Course~

Filet Mignon
coffee rub, chile de árbol salsa roja, hibiscus syrup and cumin-roasted potatoes
2008 Flora Springs Rennie Reserve Cabernet Sauvignon, St. Helena
 
 

~Sixth Course~

Aztec Chocolate Mousse Torte
spiced pear caramel, candied jalapeño and black tea “smoke”
2008 Flora Springs Holy Smoke Vineyard Cabernet Sauvignon, Oakville
 
 

~Seventh Course~

Artisanal Cheeses
served in the wine cellar
 
 $165 per person
 
Deneb Williams ~ Executive Chef           Mario Ortiz ~ Wine Director/Sommelier
Nichol Santisteven ~ Pastry Chef                Paul Marsh ~ Certified Sommelier 
    Shad Smart ~ Sommelier                      
 
As a courtesy to other guests, please turn off electronic devices.
Price includes wine pairings, but does not include tax and gratuity.
A service charge of 20% will be added to parties of six or more.
 
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