ROASTED GARDEN BEETS
Avocado pudding, beet gelee, arugula, minus 8 vinaigrette, candied walnuts
Beer: Stone Brewing, Cali-Belgique IPA
Wine: Raymond Reserve Sauvignon Blanc
HAMACHI “FISH ‘N CHIPS”
Hamachi en croute, onion chip, yuzu pickles, caper pistou, frisee, malt vinegar espuma
Beer: Iron Fist, Spice of Life
Wine: Sonoma Cuvee Chardonnay, Russian River Valley
SONOMA DUCK BREAST
Truffle butternut squash, fried brussel sprouts, pistachio crumb, duck jus
Beer: Lost Abbey, Lost and Found
Wine: Raymond R. Collection Lot No.3, Field Blend, California
SHORT RIB EN SOUS VIDE
Bleu cheese polenta, freeze dried corn, English peas, horseradish beef jus
Beer: St. Bernardus, Abt 12
Wine: Raymond Reserve Cabernet Sauvignon Napa
MEYER LEMON PANNA COTTA
Candied persimmon, cookie crumble, micro lemon mint
Beer: Alesmith Horny Devil
Wine: Chateau Grand Piquey Sauternes, France