3-course Seasonal Dinners with Wine Pairing

Spring

Start
Baby gems, red flame grapes, kumquat, roasted 
pecans, Stilton, arugula mache, Champagne vinaigrette
  
Main
Roasted spring lamb leg, new potatoes, baby carrots & fennel, 
fresh garbanzo beans, nicoise olive-kumquat tapenade
~~~
JC Cellars 2006 Rockpile Syrah 

Finish
Blueberry-lemon buckle and
“three twins” cardamom ice cream
​

Summer

Start
Smoked paprika and heirloom tomato gazpacho 
with puffed Irish cheddar croutons

Main
Bourbon and cedar planked wild salmon
cumin carrot mash
asparagus with coriander butter 
~~~
Soder 2010  Yam Hill Oregon Brut Rose of Pinot

Finish
Stonefruit Tiramisu trifle 
​

Fall

Start
Creamy parsnip-apple soup with Della Fattoria
Semolina rosemary crostini

Main 
Slow roasted “three spice” pork shoulder,
lemon & garlic brussel sprout leaves,
wild rice, cranberry and roasted chestnut pilaf
~~~
​Dumol 2007 Sonoma Coast Chardonnay
​
Finish
Warm Gravenstein apple tart tartin with
salted caramel-​balsamic ice cream

Winter

Start
​Arugula, watercress, persimmons and 
chèvre with toasted pistachios
and pomegranate-red wine vinaigrette

Main 
Coffee-Cocoa dry rubbed Venison chops with Mole sauce, 
Creamy Heritage polenta with Fontina,
Roasted Poblano and Swiss Chard
~~~
​Stags Leap Artemis 2011 NV Cabernet

Finish
Petite Red velvet cakes, coffee ice cream
Mexican bittersweet chocolate sauce
with hints of cinnamon and chillies

​