First Course: Braised Short Rib with Spicy Chili Sauce, Pearl Onions, Snap Peas and Kimchi. Paired with J.Lohr Bay Mist White Risling.
Second Course: Roasted Butternut Salad with Red Onion, Goat Cheese, Toasted Pepitas Served with Lemon Vinaigrette. Paired with J.Lohr Riverstone Chardonnay.
Third Course: Seared Lamb Pops with Fingerling Potato, Spinach and Finished with a Roasted Red Pepper Sauce. Paired with J.Lohr Hilltop Cabernet Sauvignon.
Fourth Course: Dark Chocolate Mousse with Raspberry and Homemade Whip Cream. Paired with J.Lohr Pure Paso Proprietary Red Wine.
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