Harvest Wine Dinner at Sonoma

Our 4-course menu will offer the freshest and finest local ingredients from our family farmers, cheesemongers, fisherman, ranchers, and foragers.  Each course will be served with a wine pairing personally chosen by our chef, Bill Brady, and will complement each course.  The first course will feature passed hors d’oeuvres with a cash bar, on our outdoor patio. Full menu and pairings will be available within the coming days. This intimate dinner will accommodate 30 diners.

FIRST

ASSORTED PASSED APPETIZERS
Paired with Bouvet-Ladubay Excellence Brut Rosé, Loire Valley, France

SECOND

PAN-ROASTED MONK FISH
Cashew mousse, black garlic leeks, black puy lentils, butter poached squash, sauce soubise
Paired with Lange Estate Winery Chardonnay, Oregon, United States

THIRD

PROSCIUTTO OF DUCKLING
Pickled onion, grain mustard, fig jam, rhubarb confit, seeded crostini
Paired with Domaine Zind-Humbrecht Gewürtztraminer ‘Calcaire’, Alsace, France

FOURTH

BAVARIAN STUFFED LOIN OF PORK
Smoked sausage kartoffelpuffer, rotkohl, apple chutney
Paired with Château des Jacques Gamay, Burgundy, France

SWEETS

POACHED PEAR PRALINE
BLACK RASPBERRY ICE CREAM
SWEET POTATO CHEESECAKE
Paired with Fonseca ‘Siroco’, Extra Dry, Douro, Portugal