FIRST COURSE
Bay Scallop
preserved melon, pineapple, cilantro
SAUVIGNON BLANC Jean Edwards Cellar Dalla Gasperina Vineyard 2016 Rutherford      

SECOND COURSE
Duck Agnolotti 
foie gras, pecorino, basil, duck jus
MERLOT Jean Edwards Cellar Oak Knoll District 2015 Napa Valley

THIRD COURSE
Braised Pork Belly 
spiced puffed skin, squash 
CABERNET SAUVIGNONJean Edwards Cellar Stagecoach Vineyard 2014 Pritchard Hill

FOURTH COURSE
Blackberry Chocolate Cake
almond Florentine, marscapone semifredo
RED BLEND Jean Edwards Cellar Cooper’s Cuvée 2014 Calistoga 

$92 Per Person
(plus tax & gratuity)