THE WINES OF:
VINEYARD 29
A WINEMAKER DINNER
WITH KEITH EMERSON
FRIDAY, OCTOBER 25
@ 5:30 PM
AMUSE-BOUCHE
SHRIMP & ROCK CRAB CAKE
CILANTRO-LIME AIOLI, CANDIED ORANGE, MICRO HERB SALAD
2021 CRU BY VINEYARD 29 SAUVIGNON BLANC, NAPA VALLEY
FIRST
BRAISED DUCK SPRING ROLL
SPICED HUCKLEBERRY JAM, GLASS NOODLES, PEA TENDRILS
2021 VINEYARD 29 “AIDA ESTATE” ZINFANDEL, ST. HELENA
SECOND
HERB-CRUSTED LAMB LOIN
CANNELLINI BEANS, TEAR DROP PEPPERS, ENGLISH CUCUMBERS, BLACK PLUM DRESSING
2021 VINEYARD 29 “29 ESTATE” CABERNET FRANC, ST. HELENA
THIRD
BBQ SHORT RIB RAVIOLO
SMOKED-TOMATO PURÉE, CURED EGG YOLK, GREEN ONION
2021 VINEYARD 29 “AIDA ESTATE” MERLOT, ST. HELENA
FOURTH
THE VENISON
CONFIT TURNIPS, CANDIED FIGS, BRUSSELS CHIPS, DARK CHOCOLATE GANACHE, VENISON JUS
2019 VINEYARD 29 “29 ESTATE” CABERNET SAUVIGNON ST. HELENA
(+) 2019 VINEYARD 29 “AIDA ESTATE” CABERNET SAUVIGNON ST. HELENA
FINAL
HAZELNUT FIG CAKE
FIG SPONGE CAKE, MASCARPONE ICING, BLACK MISSION FIG JAM
STEPHEN ASHLEY - EXECUTIVE CHEF
MENU SUBJECT TO CHANGE. AS A COURTESY TO OTHER GUESTS, PLEASE SET ELECTRONIC DEVICES TO SILENT.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.