Red Prime Evening

RECEPTION

Chef’s Choice Passed Amuse

Domaine St Vincent Brut, New Mexico

FIRST COURSE

Pacific Northwest/Oregon Salt cured Lengua

with charred pickles and toasted mustard seed

Paired with:

MONTINORE BOREALIS WHITE 2010, Willamette Valley, Oregon

SECOND COURSE

Northern California

Wilted dandelion greens,

Micro root vegetables, Lardons and Meyer lemon vinaigrette

Paired with:

DRY CREEK VINEYARDS FUME BLANC, Sonoma, California

THIRD COURSE

SouthernCalifornia Seared sea scallops, Kurabuta pork belly and black truffles in fata paper

Paired with:

WILD HORSE PINOT NOIR, Central Coast

MAIN COURSE

Pacific Northwest/Washington

Meadow Creek Farms elk tenderloin

With salsify -porcini braise and grilled cauliflower

Paired with:

H3 CABERNET, Horse Heaven Hills, Columbia Valley, Washington

DESSERT

Texarkana / West Virginia Hill Country

Ripe summer peach with lavender honey ice cream

blue cheese shortbread cookie

Coffee Service upon Request