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

ARBORIO SEARED DIVER SCALLOP
honey nut squash, red kuri squash purée, gooseberries, lollipop kale,
wild rice pilaf
2017 Morlet Sauvignon Blanc / Le Petits Morlet / Sonoma County

Main Course

COFFEE CRUSTED LAMB T-BONE CHOP
sunchoke, cipollini onion, truffled eggplant, huckleberry demi
2015 Mathis Grenache / Sonoma Valley

Desserts

GUEST SELECTION
Sonoma County Cheese Additional $9