Central Coast Cuisine
WINE DINNER SAMPLE MENU
WINE DINNER SAMPLE MENU
PASSED HORS D’OEUVRES
FAVA BEAN AND SPRING PEA SOUP SHOOTERS
crème fraiche and chervil
LOCAL STRAWBERRIES STUFFED WITH HAPPY ACRES HERB CHEVRE
balsamic reduction
MEXICAN BRAISED CHICKEN TACOS
pico de gallo, salsa verde, cotija, and avocado
FIRST COURSE
DIVER SCALLOP
Crudo, pickled ginger, shishito and red pepper, citrus soy vinaigrette, chive
SECOND COURSE
GRILLED BEE WENCH CHICKEN THIGH
over vegetable pad thai, red curry coconut sauce, thai basil
THIRD COURSE
LIGHTLY SMOKED AND RENDERED MAPLE LEAF DUCK BREAST
porcini risotto, kale and dried cherry sauté, red wine duck jus
FOURTH COURSE
SEARED BISON RIBEYE
smokey bleu cheese potato gallette, wilted Windrose Farm arugula, roasted shallot demi-glace, fried parsnips
MINI PASTRY AND COFFEE BAR AVAILABLE AT END OF DINNER