An evening of wine by Wild Horse Winery and food by Aaron Cross Wells-Morgan
Mon., July 22, 6:30 p.m. 2013
$65 per person plus tax and gratuity
First course: Campo lindo farms chicken chicharones with foie gras mousse & pickled strawberries with Central Coast Chardonnay.
Second course: chilled English pea soup, fried zucchini blossoms, aerated Point Reyes blue cheese and toasted pine nut oil with Santa Maria Valley Unbridled Chardonnay.
Third course: lamb tartare, poached quail egg, pickled mustard seed, Dijon espuma, toasted rye
with Central Coast Pinot Noir.
Fourth course: fava bean agnolotti, braised oxtail, heirloom carrots, golden chanterelles and veal marrow butter with Central Coast Merlot.
Fifth course: Venezuelan Chocolate chili pave, hazelnut butter semifredo, red currents, hazelnut praline with Central Coast Cabernet Sauvignon.