Featuring the wines of B Cellars Vineyards & Winery Napa Valley

Executive Chefs │ Bev Gannon & Marc McDowell
Co-Founder & Principal of B Cellars │ Duffy Keys

FIRST

Pheasant empanadas with quince marmalade

Baked casino oysters with bacon tomato and bread crumbs

Roquefort cheese escargot puffs with currant jelly and walnuts

Creamed corn and smoked salmon spoon with chive crème fraiche

Blend 23, Chardonnay/Sauvignon Blanc/Viognier, Napa Valley 2013

SECOND

Butter Poached Lobster

butternut squash, fennel, orange risotto, crispy goat cheese filled squash blossoms, fava beans and morel creme

Barrel Select, Chardonnay, Russian River Valley 2014

THIRD

Venison Stew

lardons, poached figs, pearl onions, marble potatoes, fresh peas

Red Blend, Napa Valley 2015

FOURTH

Wagyu Beef Coulotte

bbq eel, royal trumpet mushrooms, robuchon potatoes, kula corn, cabernet kabayaki sauce

Cabernet Sauvignon, Ehrlich Vineyard, Oakville, Napa Valley 2014

DESSERT

Melting Chocolate Brittle Basket

with flourless chocolate cake, haupia gelato