2008 Menu & Wine List

Passed hors d’oeuvres

Assorted Oven Baked Flatbreads with
Anjou Pears, Honey Glazed Walnuts and Mizuna
Red Flame Grapes, Marjoram and Balsamic Syrup
Black Mission Figs, and Caramelized Sweet Onions and Red Hawk Cheese
Corn Fritters with Chipotle Rémoulade
Beef Short Ribs with Thai Barbecue Sauce in a Fingerling Potato Cup
Grilled Chicken Skewers with Yuzu-Miso Sauce
Apricot-Curry Quinoa Cucumber Cup
Selection of Cowgirl Creamery Cheeses

John Mitchell, Whole Foods Market
Christine Lee, Charlie Trotter's Foods

2007 Bonterra Sauvignon Blanc, Lake & Mendocino Counties
2006 Morgan Double L Vineyard Chardonnna, Santa Lucia Highlands
2006 Robert Sinskey Pinot Noir, Carneros, Napa Valley
2006 Preston "Old Vine/Old Clone" Zinfandel, Dry Creek Valley
Tea, selected organic beers and other beverages


First Course

Almond Bean Curd with Tobiko and Soy
Charles Phan, The Slanted Door

2006 Robert Sinskey "Abraxas" Vin de Terroir, Carneros, Napa Valley
2006 Morgan Double L Vineyard Pinot Noir, Santa Lucia Highlands

Second Course

Lamb with Butternut Squash Chili Jack Hash
with micro greens  dressed in a black pepper orange honey viniagrette

Charlie Ayers, Calafia Market A Go-Go

2006 Staglin Chardonnay, Rutherford, Napa Valley
2005 Frog's Leap Rutherford Cabernet Sauvignon, Napa Valley

Third Course

Pork Belly Sous Vide with TLC Ranch Poached Eggs
with  butterbeans and escarole

Mark Dommen, One Market Restaurant

2006 Tablas Creek "Esprit de Beaucastel" Blanc, Paso Robles
2004 Martella, Heart Arrow Ranch Petite Sirah, Mendocino

Fourth Course

Sonoma Apple Terrine with buttermilk biscuit
with warm cider reduction, calvados apple glaze,
candied pecan "struesel"and Tahitian Vanilla Gelato

Michael Orlandi, Cici Gelateria
Patty Dellamonica-Bauler, One Market Restaurant

2007 Bonterra Muscat, Bartolucci Vineyard, Lake County
Coffee and Tea

All organic ingredients produced in accordance with the USDA National Organic Standards.