~ To Begin ~

Reception with Chef's Savory Decadent Bites

Paired with ZD 50th Anniversary Cuvee, Napa Valley

~ Dinner ~

Sopa

Caramelized onion roasted garlic with sherry

Paired with PlumpJack 2016 Merlot, Napa Valley

Ensalada

A salad trio of Bibb lettuce cups with tuna tartare and avocado; fennel, citrus and pomegranate; and roasted beet medley with chèvre and Marcona almonds

Paired with PlumpJack 2017 Chardonnay Reserve, Napa Valley

Intermezzo

Blood orange sorbet drizzled with mint-infused EVO

Plato Principal

A Grilled Feast of Land and Sea ~ Ambrosial Australian lamb chop with cilantro-mint pesto accompanied by Alaskan halibut with lobster scampi mashed potato and beef tenderloin skewers served with mushroom-Gorgonzola dipping sauce accompanied by Chile roasted butternut squash and Brussels sprouts with Beeler’s All-Natural bacon

Paired with PlumpJack 2015 Cabernet Sauvignon Estate, Napa Valley

Postre

A sampler of flourless chocolate with Amarena cherry coulis, banana and white chocolate budino with rosemary-caramel sauce, and fig-chèvre cheesecake with almond brittle

Paired with Heitz NV "Ink Grade" Port, Napa Valley

"When you cook with love...you feed the soul." - Chef Lisa Dahl