“Experience Food and Wine in Napa Valley”
Amuse – bouche
Arancini over roasted vegetable romesco
Paired with bubbles
First course
Jerusalem artichoke smoked paprika bisque – Paired with Chardonnay
Second course
Seared diver scallops with lemongrass blood orange burre blanc – Paired with sauvignon blanc
Third course
Napa petite Sirah braised short ribs with mashed potato puree and glazed baby vegetables – Paired with petite Sirah
Dessert
Chocolate tort with vanilla bourbon Chantilly – Paired with 25 year aged tawny
