Wednesday, February 28th | 5:30 PM - 9:00 PM

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Smoked Salmon Mousse on grilled bread with pickled red onions, capers, and fresh herbs.
Bacon-Wrapped Dates stuffed with blue cheese and balsamic reduction.
Caramelized Bosc Pear & Brie Cheese on grilled bread and micro greens.
    + Wine Pairing | 2019 Viognier, Edna Ranch, Edna Valley

First Course

Burrata & Beet Salad
Red beet puree, golden beets, toasted crushed pistachios with endive and watercress, and a honey, whole grain mustard, champagne vinaigrette.
    + Wine Pairing | No Oak Chardonnay, Central Coast

Second Course

Scallops & Mushroom Risotto
Seared diver scallops, over creamy risotto with chef blend mushrooms, leeks. fennel, crispy pancetta, and lemon curry beurre blanc.
    + Wine Pairing | 1772 Chardonnay, Edna Ranch, Edna Valley

Third Course

Braised Short Rib
Slow-cooked boneless short rib with garlic-whipped potatoes, baby carrots, swiss chard, and cherry cola reduction.
    + Wine Pairing | 2021 Pinot Noir, Santa Lucia Highlands, Monterey County


Chocolate Lava Cake
Whipped vanilla bourbon mascarpone and maraschino cherry.
    + Wine Pairing | 2018 Syrah, Edna Valley


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