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Valentine’s Day Dinner
Saturday, February 11, 2017
Chef Annie Hongkham
& Winemaker
PASSED HORS
Paul Warson
D’OEUVRES
Miniature “BLT” with House Smoked Proscuitto
Herbed Panisse with Local Oregano Relish
WINTER CITRUS SALAD
Shaved Japanese Radish, Pomelo & Satsuma Segment, Red Valentine Vinaigrette
2015 FIRESTONE VINEYARD RESERVE CHARDONNAY, SANTA YNEZ VALLEY
SNAKE RIVER FARMS SLOW BRAISED SHORT RIBS
-ORPAN SEARED ORA KING SALMON
Local Sunchoke Purée, Confit Sunchokes, Charred Garden Romanesco
2014 FIRESTONE VINEYARD PETIT VERDOT
MÉNAGE
À
TROIS
Parfait of Triple Ghirardelli Chocolate Mousse, Macerated Local Berries, Meyer Lemon Curd
2015 FIRESTONE VINEYARD RESERVE PINOT NOIR, STA. RITA HILLS
TAYLOR MAID ORGANIC COFFEE & TEA
*FEATURING ORGANIC PRODUCE FROM CHALK HILL ESTATE CULINARY GARDENS