San Diego Wine-Hall Winery wine Dinner

First Course - Pan seared Fois Gras, belgian truffle brule waffle, caramelized Anjou pear slivers, warm spring fruit compote - Chateau Rayne Vigneau, Sauternes '04

Salad Course - Laura Chenel chevre, organic baby greens, fennel, blood oranges, citrus vinaigrette - Hall Sauvignon Blanc, Napa Valley '06

Third Course - Pan seared wild salmon, chanterelle and lobster risotto, organic baby artichoke hearts and roasted cipollini onions, finished with a beurre rouge and parsnip shavings - Hall Merlot, Napa Valley '04

Intermezzo - Bing cherry and vanilla bean infused plum sorbet

Main Course - Herbs de Provence crusted venison loin, gorgonzola potato cake, braised spinach and arugula, finished with a port demi-glace - Hall Cabernet Sauvignon, Napa Valley '04 and '05 vintages

Dessert Course - Artisan Fromage plate and Diamond Chocolate truffle - Kathryn Hall Cabernet Sauvignon, Napa Valley '04