Six Course Winemaker Dinner
Andrew Jones of Field Recordings
Paso Robles, California
Thursday, October 2nd, 2014
Terrine of Duck
Caramelized onion-organic goat cheese tart, roasted tomato jam.
Field Recordings, Chenin Blanc
Pan Seared Halibut
Wonderwall-pink peppercorn cream, roasted beet-spiced hazelnut salad.
Braised oxtail-butternut squash and Grassfield’s gouda stuffed pierogi. Tomato-coriander coulis, fried kale.
Field Recordings, Cabernet Franc
Mulled spice rubbed duck breast, crispy skin, cauliflower-parsnip puree, pumpkin-apple mostarda.
Field Recordings, Carignan
Grilled Lamb Chops
Garlic & herb rubbed chops, roasted fingerling potato, walnut-mint pesto.
Cane & Fable, Cabernet Sauvignon
Exit Course, “Carrot souffle”
Goat cheese-vanilla bean cream, toasted cinnamon burnt squash gelato.
$75.00 per person, plus tax & gratuity
NEW FALL MENU COMING SOON!!!
We will be closing this winter for a short time after the New Year... Dates have yet to be solidified. We'll keep you posted A.S.A.P.
BRUNCH/LUNCH (BUBBLES & BITES)
saturday & sunday
afternoons, year round from 11:00 a.m. - 3:00 p.m.
a bottomless glass of bubbles, fresh oysters on the half shell & a $5.00 build your own bloody mary bar, plus lunch & brunch menu items & specials.