Featuring wine from both Old World regions of Europe and New World regions. Each course inspired by traditional regional dishes, then re-envisioned with modern influences.
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First Course – France & California
Domaine Saint Germain Macon-Lugny Chardonnay 2022 France
vs
Buttercream Chardonnay 2021 California
~pairing~
Salmon Mousse Terrine
A traditional French molded appetizer envisioned with modern savory layers. Blanched asparagus in a lemon agar aspic, smoked salmon mousse, roasted beet puree, herbed goat cheese with capers and a gluten free tomato sponge. Served with gluten free bread rounds and shallot oil.
Second Course – Germany & Washington
Blue Vin Reisling Rheinhessen 2022 Germany
vs.
B. LovelyReisling 2022 Washington
~pairing~
Potato Pancakes with Apple Chutney
Traditional German style potato pancakes enlivened with spiced apple chutney. Topped with sour cream and strawberry relish.
Third Course – Italy & New Zealand
Sun Goddess Sauvignon Blanc Friuli 2021 Italy
vs.
Mount Fishtail Marlborough Sauvignon Blanc 2022 New Zealand
~pairing~
Antipasto Salad with Chickpea Bruschetta
Traditional tender bites of marinated mushrooms, artichoke hearts, olives, fresh mozzarella, and salami with vibrant salad greens dressed in a lemony vinaigrette. Topped with crispy shallots and chive blossoms. Served with an Italian chickpea spread over gluten free garlic bread with a white truffle finishing salt.
Fourth Course – Italy & Oregon
Fratelli Bellini Chianti 2022 Italy
vs.
Erath Pinot Noir 2021 Oregon
~pairing~
Stuffed Paccheri Pasta with Sundried Tomato Cream Sauce
Gluten free, corn-based paccheri pasta imported from Italy are treated like mini manicotti. Stuffed with a ricotta spinach filling and baked in a sundried tomato cream sauce. Topped with roasted cherry tomatoes, pesto, parmesan crisp and fresh basil.
Fifth Course – Spain & Washington
Taba Monastrell 2018 Spain
vs.
Ryan Patrick Redhead Red 2020 Washington
~pairing~
Spanish Braised Beef and Potatoes
Styled after Rabo de Toro (Spanish oxtail stew), beef short ribs braised to fall-apart tenderness in a sauce reduction. Topped with roasted red pepper, seared onions, and parsley. Served with Spanish paprika potatoes drizzled with a garlic aioli.
Vegetarian Option: Pisto (Spanish Vegetable Stew) Hearty vegetable stew made with eggplant, zucchini, onion, tomatoes, red and green peppers.
Sixth Course – France & California
CGR Crémant de Bordeaux Brut, France
vs.
Barefoot Moscato Modesto, California
~pairing~
Petit Trois: Strawberry Macaron, Apple Rose Tart, Streusel Ice Cream
A trio of French inspired desserts. Strawberry macron with dark chocolate ganache. Apple Rose Tart with frangipane and calvados glaze. Streusel ice cream using a creamy French custard base and flavors of brown sugar, cinnamon and toasted walnut.
All dishes are gluten free and vegetarian options noted
