Prepared by Chef Daniel & Team

Course One

Endive & Spinach Salad
Endive, spinach, Fuji apples, candied walnuts, Gorgonzola, honey-walnut vinaigrette
Paired with Seaglass Riesling

Course Two

Mediterranean Stracciatella
Stracciatella, roasted heirloom carrots and cherry tomatoes, winter squash, red onion, garlic confit, strawberry-balsamic drizzle
Paired with Terra D’Oro Barbera

Course Three

Ibérico Hanger Steak
Ibérico pork hanger steak, whipped Yukon gold potatoes, corn salsa, guajillo pepper purée
Paired with Mondavi Napa Valley Cabernet Sauvignon

Course Four

Bon Bons
Peanut butter–chocolate–covered ice cream, almonds, Maldon sea salt flakes
Paired with Vignaioli Stefano Moscato