Passed Hors d’oeuvres
Tuna Tartare, Foie Gras and Dungeness Crab Cakes
Pinot Noir Vin Gris, El Jabali 2005

Appetizer
“Line caught” salmon three ways, lemon buerre blanc and leek confit
Pinot Blanc, La Encantada, Santa Rita Hills 2005

Soup
Wild mushroom bisque
Chardonnay, Santa Barbara County 2005

Salad
Garlic cheese crisp filled with petite greens, heirloom tomatoes
and roasted sweet corn, served with smoked duck and fresh herb vinaigrette
Pinot Noir, Santa Rita Hills 2005

Entrée
Truffle and shallot infused veal tenderloin medallions “Sous Vide”,
accompanied by sauce bordelaise, julienne root vegetables and duchesse potatoes
Pinot Noir, La Encantada Vineyard 2004

Dessert
Fresh blueberry-vanilla curd meringue
Tintilla De Rota