March 11, 2021

FIRST COURSE - Amuse Bouche
Sesame Crusted Ahi Tuna, Wasabi Crème, Soy Ginger Glaze
Paired with Michael David Sauvignon Blanc, ‘19

SECOND COURSE - SALAD
Red Wine Poached Pear, Goat Cheese Croutons, Candied Walnuts, Roasted Shallot Vinaigrette
Paired with Freakshow Chardonnay, ‘19

​THIRD COURSE - PASTA
Wild Boar Ravioli, Porcini Mushrooms, Sage Cream, Shaved Parmigiana Reggiano
Paired with Freakshow Petite Petit, ‘19

Fourth COURSE - ENTRÉE
Coffee Braised Beef Short Rib, Mascarpone Polenta, Pickled Fennel Demi-Glace
Paired with Freakshow Cabernet, ‘18

FIFTH COURSE - DESSERT
Chocolate Crème Brulee, Fresh Raspberries
​Paired with Lust Zinfandel, ‘17