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Exclusive Four-Course Menu:
Amuse
Pinot Noir braised short rib croquette, roasted piquillo coulis, truffle aioli
Unshackled Pinot Noir, California
Salmon Tataki
Slightly seared salmon belly, aji yuzu, nashi pear, nori furikake, urfa pepper oil
Blindfold Blanc de Noir, California
Maple Glazed Pork Belly
Brussel sprouts with kimchee, granny smith apple, coleslaw, maple glaze
Lingua Franca Pinot Noir, Oregon
Prime Striploin
6oz charcoal grilled prime striploin, wild mushrooms, parsnip cream, pinot noir reduction
The Prisoner Pinot Noir, California
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