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