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| "Native Meets Noble" Thursday, November 3rd, 2016 |
| cocktail hour The French Blonde |
| one Wild Mustard Greens with Poached Duck Egg and Lardons Bonny Doon Vin Gris Cigare Rosé 2015, Central Coast |
| two Savory Crepe with Fresh Cheese, Green Chile Apple Chutney K Vintners Viognier 2013, Yakima Valley |
| three Quail Cassoulet with Sausage, Root Vegetables and Heirloom Beans Gramercy Cellars Lower East Syrah 2012, Walla Walla |
| four Slow Roasted Venison with Cherries, Seasonal Mushrooms and Tobacco Infused Quenelles Groundwork Grenache 2013, Central Coast |
| five Seared Bison with Roasted Plum Sauce, Crispy Sage, Hazelnuts and Blue Corn Pone with Juniper Marrow Butter Bonny Doon Le Cigare Volant 2012, Central Coast |
| six Pistachio Financiers served with Coffee & Chicory |
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Menu created and prepared by Nico Albert, Executive Chef, MixCo. Wines selected by Jared Jordan, Owner, MixCo. and Certified Sommelier |