Tasting Menu

First Course

PETITE TANGO SALAD
Ken’s asian pear, pickled green grape, smoked cashew
cambozola cheese, bee pollen, elderflower vinaigrette
2018 Gundlach Bundschu Gewurztraminer/ Estate Vineyard / Sonoma Valley

Second Course

HEIRLOOM SQUASH VELOUTÉ
butter poached prawn, seared sushi rice, coconut, zucchini
jalapeño garum
2017 Martin Ray Chardonnay / Mill Station / Green Valley

Third Course

CARAMELIZED DIVER SCALLOP
crisp heirloom eggplant, soy infused watermelon, blistered shishito pepper
toasted sesame, miso-almond cream
2018 Aperture Sauvignon Blanc / Sonoma County

Main Course

LAMB T-BONE CHOP
nectarine, cerignola olive, Bellwether sheep ricotta
fresno chili sambal, mint sprouts
2016 Orrin Sage Pinot Noir / Sonoma Mountain

Desserts

GUEST SELECTION
Sonoma County Cheese Additional $9