Menu week of 6/25-7/06

FIRST

Butter Poached Striped Bass,

herbed buttermilk, preserved strawberry froth

 Paired with Saddleback Chardonnay 2018

SECOND
Passion fruit vinegar marinated cucumbers,

fromage blanc, farro flour pan loaf

Paired with Rose 2018

 

THIRD
7 Hills koji-maitake strip steak, sweet potato hash,

chimichurri, horseradish, borage, tomato

Paired with Vintner’s Reserve 2016

FOURTH
Smoked coconut semifreddo, raspberry consommé,

mango kombucha, raspberry powder, mango foaml

Paired with Kenmar 2016