First Course
BITTER-SWEET SALAD
Radicchio, Baby Spinach, Fennel, Arugula, orange slices, Champagne Mustard Vinaigrette
Paired with Grey Stack Rosemarys Block Sauv Blanc, Bennett Valley 2024
Second Course
EGGPLANT GRATIN
Ricotta cheese, fresh parmesan, crushed vine-ripened tomatoes marinara sauce
Paired with Grey Stack Pinot Noir, Bennett Valley 2019
Third Course
HERB ROASTED LAMB LOLLIPOPS
Dijon mustard, fingerling potatoes
Paired with Grey Stack Grenache, Bennett Valley 2021
Fourth Course
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