“Crossing the Rubicon”

Cocktail chicken hot dog ruben Segura Viudas, Brut Reserva Cava, Spain

Dinner

one bull blood, goat Buehler Vineyard, Chardonnay, Russian River Valley '09

two swimming creatures, spinach, pickle spice Gran Sasso, Pinot Grigio, Terre Di Chieti, Italy '09

three frog, wheat, peas Le Rose de Mouton Cadet, Bordeaux '06

four liver, fowl, blueberry Domaine Pichot, Vouvray, France '09

five finger, sprout, root, steer Louis M Martini, Cabernet Sauvignon, Sonoma County '08

six apple, milk, lemon, sugar Warm Dr. Pepper and Rosa Regale Banfi, Italy '09

Menu and drink pairings developed and prepared for you by Executive Chef Ray Peterman and Sous Chef Lourdes Dunn