Th u rs d a y
1.26.2023
HUNEEUS WINE DINNER R e c e p t i o n : 5 : 3 0 PM canapés
D i n n e r : 6 : 0 0 PM
SA L M O N TA R TA R E
avocado, lemon aioli B E E F TA R TA R E
garlic aioli
Flowers, Rose, Sonoma C oa st
first
C O N F I T D U C K TA C O G F
house made tortilla, frisée lettuce, orange supreme, sauce a l’orange
Illuminat ion b y Quinte ssa , Sauv ignon Blanc, Ruther ford
second
S C A L LO P A N D A L L I U M S G F
pan seared diver scallop, black garlic purée, onion soubise, charred cipollini and scallions Flowers, Chardonnay, Sonoma C oa st
third
W I L D M U S H R O O M TA R T
fluted baby bella, seared king trumpet, duck fat shitake, pickled mustard seeds, chives, goat cheese mousse F l o w e r s , P i n o t N o i r, S o n o m a C o a s t
fourth
G R I L L E D B E E F T E N D E R LO I N G F
creekstone beef, charred broccolini, fried leeks, laminated potato crisp, sauce bordelaise
T h e Pa c t b y Fa u s t , C a b e r n e t S a u v i g n o n , Coombsv ille
dessert
K I R S C H C H O CO LAT E TA R T
mascarpone white chocolate cremeux, almond feuillitine, manjari whipped ganache, white chocolate sauce, served with chocolate cherry ice cream F o u n d e r ’ s R e s e r v e , Po r t , D o u r o $125/person + gratuity + tax – Member Discount Applies