Parallel Tasting

First Course

DUNGENESS CRAB AND AHI TUNA MILLE FEUILLE
COCONUT KEFIR LIME FROTH

-AND-

SEARED DUNGENESS CRAB CAKE
PAPAYA SALSA, YUZU AIOLI

GEWURZTRAMINER, JIM CLENDENAN, SANFORD AND BENEDICT VINEYARD 2006

OLIVE OIL POACHED WILD KING SALMON
CITRUS BRAISED FENNEL, SAMBA BUERRE BLANC

-AND-

HOUSE MADE SALMON ANGELOTTI
WILTED PEA TENDRILS, OLIVE TOMATO EMULSION

RIOJA RESERVA, LOPEZ DE HEREDIA, BOSCONIA, SPAIN 2001

JAPANESE PEPPER, WAGYU BEEF STRIP LOIN
GRILLED ABALONE MUSHROOM, SWEET POTATO FRIES

-AND-

SEARED DIVER SEA SCALLOP
YUKON GOLD POTATO GNOCCHI, MOREL MUSHROOM AND FAVA BEANS

CABERNET FRANC, ROBERT SINSKEY, VANDAL VINEYARD, CARNEROS 2005

BLUEBERRY MEYER LEMON FINANCIER

-AND-

LEMON MASCARPONE SEMIFREDDO
BLUEBERRY LEMON VERBENA SORBET

SAUTERNES, CHATEAU DE COSSE, FRANCE 2006