Chef's tasting menu paired with Orin Swift Wine portfolio
Amuse-Bouche
SESAME TUNA | Tuna | Orange Segment | Scallion Tobiko | Citrus Shoyu | Nori Chip | Paired with Blank Stare, Sauvignon Blanc
Garden Course
BIBB SALAD | Goat Cheese | Orange Segment Cucumber | Baby Heirloom Tomato Ginger Vinaigrette | Paired with Mannequin, Chardonnay
Ocean Course
RED SNAPPER | Carrot Ginger Puree | Fingerling Coins Asparagus Tips | Fennel Slaw | Paired with Slander, Pinot Noir
Intermezzo
Compressed Watermelon | Cucumber | Feta Cheese | Balsamic Glace
Gourmet Course
BRAISED DUCK | Roasted Cauliflower Puree Haricot Vert | Cranberry Demi-Glace | Paired with Abstract, Grenache Petite Syrah
Confection
MACAROON POP | Assorted Local Fruits | Paired with 8 Years in the Desert, Zinfandel