Hors d’Oeuvre
Heirloom Tomato Gazpacho with Lemon Cucumber, Summer Squash, and Basil-Infused Extra Virgin Olive Oil
Empanadas with Griggstown Farm Quail, Tricolored Peppers, Sweet Paprika, and Valley Shepherd Creamery Smokey Shepherd Cheese
Valley Shepherd Creamery Shepherd’s Cushion Cheese, Terhune Orchards Peach Compote, and Housemade Guanciale Bruschetta
Organic Grass-Fed Beef Tenderloin Tartare with Extra Virgin Olive Oil, Garlic, and White Summer Truffles
Watermelon and Prosciutto Brochettes
Castell Roig Brut Cava NV
Dinner
Cherry Grove Farm Organic Hand-Spun Fresh Mozzarella with Macerated Garden Tomatoes, Opal Basil, and Organic Extra Virgin Olive Oil
San Marco Barbera d’Asti Superiore 2004
Zucchini Blossom Risotto with Parmigiano Reggiano and Organic Extra Virgin Olive Oil
Zenato Ripassa Valpolicella Superiore 2004
Pan-Seared Scallops with Roasted Eggplant Crema, Saffron-Scented Corn Griddle Cakes, and Sweet Basil Pesto
Marimar Estate RRV Estate Chardonnay 2003
Simply Grazin’ Organic Grass-Fed Rib-Eye with Summer Spinach Flan, Horseradish Salmoriglio, and Valley Shepherd Creamery Bababloo Fondue
Tres Palacios Carménere Reserva 2005
Zuppa Inglese > Summer Fruit, Lady Fingers, and Prosecco Sabayon
San Marco Moscato d’Asti NV
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