Spring Tasting Menu with Wine Pairings

Amuse: Chilled Sun Choke Velute with Pickled Sun Choke and California Estate Osetra Caviar

Pairing: Sparkling Wine/ Champagne

1^st Course: Hudson Valley Foie Gras with Pickled Spring Rhubarb, Rhubarb Ice Cream, Pomegranate Molasses and Toasted Brioche

Pairing: Rose or Sauternes

2^rd course: Pacific King Salmon and Wild Ramps over a Fiddlehead Fern and Morel Mushroom Ragout, with Peruvian Fingerling Potatoes and Spring Herb Salad

Pairing: Pinot Noir

3^th Course: Tenderloin of Spring Lamb with a Minted Fava Bean Puree, Fava and Spring Onion Sauté, Ricotta Dumpling and Lamb Essence

Pairing: Shiraz or Red Zinfandel

4^th Course: Cheese Course

Pairing: Tawny Port or Banyuls

5^th Course: Strawberry Dessert Flight

Pairing: Rosa Regale Brachetto d’Acqui D.O.C.G.