1st Course

Blueberry and Burrata Salad

Wine-Field Recording Shucks, Central Coast

“This wine is a blend of Pinot Blanc and Melon de Bourgogne from a single old vine vineyard in California's Central Coast. Rich and textured with a crisp acidic back bone, this wine is rippling with layers of white flower, brioche, lemon meringue pie, and citrus fruit. As the name suggests, this wine is killer with fresh oysters, but will also pair well with roast poultry, and cured meats.”

2nd Course

Creamy Farfalle with Prosciutto and Peas

Wine- Field Recording Freddo, Paso Robles

100% Sangiovese

“Freddo displays a vibrant ruby hue. The nose offers aromas of fresh cranberry, Montmorency cherries, and strawberry jello shooters. On the palate, it is light-bodied with bright acidity, showcasing flavors of red berries and a hint of spice.”

Entrée

Duck Confit with Cherry Mostarda

Wine-Field Recording Franc, Paso Robles

100% Cabernet Franc

“Garnet red with purple tints in colour, on the nose, aromas of blueberry and black berries with notes of spices. Soft tannins. Low acidity. Bold and structured red wine in style. On the palate, fresh, fruity, juicy, balanced and lengthy, touch on mint and rosemary, shows ripe red fruit character.”

Dessert

Strawberry Ice Box Cake

$50 per person