Hosted by Tracie Hogan and Executive Chef Craig Woods
Wine poured by Josh Vaughn
Tasting begins at 5pm in the Terrace
Assorted Gourmet Cheeses, Marinated Olives and Crackers
Presented on table throughout the tasting
Smoked Salmon and Fresh Dill Crostinis
Paired with Jones Pinot Gris
Blue Crab Puff Pastry with a Fuji Apple Chow Chow
Paired with Cuvee Serpolet
Smoked Chili and Pork Juevos Rolls with Spiced Tomato Chutney
Paired with Canforrales Tempranillo
Beef Carpaccio Wrap with Arcadia Greens, Capers and Scallions Finished with Crème Fraiche
Paired with Jones Cabernet Sauvignon
Zinfandel Poached Anjou Pear with Dark Chocolate
Prepared with Mounts Dry Creek Valley Zinfandel
Reservations Required
$30 per person plus tax and service charge
