Seating for this event is extremely limited and will sell out so reserve your seat today!
Menu
Reception - Emmolo Sauvignon Blanc
Goat Cheese Vol-Au-Vent
caramelized sweet onions, whipped laura chanel goat cheese, temecula local honey
Scallop Crudo
spanish extra virgin olive oil, meyer lemon, piment d'espelette, fleur de sel
Second Course - Sea Sun Chardonnay
Smoked Salmon Tartare
house cured verlasso salmon, capers, shallots, dill, crème fraîche, lemon oil, brioche toast points
Third Course - Mer Soleil Pinot Noir
Pan Roasted Duck Breast
fava bean succotash, fried morels, roasted garlic puree, brandy peppercorn sauce
Fourth Course - Caymus Cabernet Sauvignon
Mishima Farms Wagyu
butter poached american wagyu striploin, onion soubise, pickled ramps, fleur de sel, pea puree
Dessert Course - Red Schooner Voyager
Chef's selection of cheeses