New Paired Flight for Fall

You're invited for our new Fall Flight. Estate Chef Rachel Ponce talks about her creation of this exciting new wine and food pairing featuring:

Barrel Aged Berry Sausage and Butterfly Pea Flower Puree Paired with 2017 Sauvignon Blanc
Homemade lamb and pork, barrel aged luxardo cherries, cilantro and juniper sausage on top of a creamy butterfly pea flower and cauliflower puree, garnished with dill, English pea's and feta

Smoked Salmon over Buckwheat Flour Pancake and Cacao Fig Mousse Paired with 2016 Zinfandel 
Locally caught salmon, smoked on top of a buckwheat pancake, side of cacao fig mouse, garnished with chives, micro-greens and salmon caviar 

Burrata, Roasted Tomato, Prosciutto di Parma and Pesto Paired with 2015 Silken
Homemade burrata, Italian herb-roasted tomato, prosciutto di Parma and drizzled with an arugula hazelnut pesto