Saturday, July 16th, 2016
Homemade Sangria
chilled cucumber and melon soup with topped with pickled ginger and melon
served with raw pacific coast oyster and garden salsa mignonette
Clos de La Briderie Brut "Pureté de Silex," Crémant de Loire, France NV
windhaven farms chicken liver pate with date butter, pickled bing cherry,
bone marrow toast points, fleur de sel
Marques de Gelida Brut Rose, Spain, NV
smoked turnip soup with roasted garlic, thyme, fried polenta croutons, chive oil
Sonoma County Pinot Noir, Siduri, CA
mortadella and homemade ricotta ravioli with pistachio pesto,
topped with crispy house cured duck bacon, and Parmesan
Laporte, "Le Bouquet", Sauvignon Blanc, France
smoked akaushi beef tenderloin, truffled cauliflower puree,
roasted shitake mushroom, foie gras veloute
Trentadue Reserve La Storia Cabernet Sauvignon, Sonoma, CA
drink your dessert
Quinta do Noval Black, Ruby Port, Portugal
Chef Carey Weir, Owner of Salt Catering & St. James Event Center