IN PARTNERSHIP WITH
THE VINEYARD HOUSE
FRIDAY, OCTOBER 27
@ 5:30 PM
FIRST
FOIE GRAS*
TOASTED BRIOCHE, HUDSON VALLEY FOIE GRAS, BRAISED APPLE HILL APPLE, GOLDEN BALSAMIC & APPLE GASTRIQUE, ALMOND CRUMBLE, MICRO HERBS
2017 TVH BLANC DE BLANCS, OAKVILLE
SECOND
LOBSTER ROLL*
MAINE LOBSTER, WILD ROCKET ARUGULA, BRUNOISE VEGETABLES, ROASTED GARLIC AIOLI, TOASTED FOCACCIA
2019 TVH CHARDONNAY, OAKVILLE
THIRD
VENISON CHOP
ROASTED YAMS, NANTES HEIRLOOM CARROTS, NAPA NUTS, BLISTERED BLUEBERRIES, VENISON DEMI-GLACE
2018 TVH BLOCK 5 CABERNET FRANC, H. W. CRABB’S HERMOSA VALLEY
FOURTH
LAMB LOLLIPOPS
PARSNIP PURÉE, BRAISED MUSTARD GREENS, PICKLED MUSTARD SEEDS, LAMB JUS
2018 TVH ESTATE CABERNET SAUVIGNON, H. W. CRABB’S HERMOSA VALLEY
FIFTH
WAGYU RIBEYE
TRUFFLED POTATO GALETTE, CRISPY DINO KALE, TOASTED BRIOCHE SHAVED TRUFFLES, MARCHAND DE VIN
2018 TVH BLOCK 8 “THE BOSS” CABERNET SAUVIGNON , H. W. CRABB’S HERMOSA VALLEY
SIXTH
APPLE PANNA COTTA
BRAISED APPLE HILL APPLES, CANDIED WALNUTS, GOLDEN RASPBERRIES, MICRO MINT
$595 PER PERSON
TAX & GRATUITY INCLUDED
STEPHEN ASHLEY - EXECUTIVE CHEF
DANIEL HATCH - WINE DIRECTOR/SOMMELIER
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.