Food + Wine Pairing Dinner

Long formal tables seating 50 guests each were used at the Green Room to achieve a grand, beautiful yet relaxed atmosphere allowing guests to enjoy a multi course menu by Chef Holly Peterson of Napa Valley and wine pairings by master sommelier Larry Stone.

gibsondunn1.jpg* 2000 Richard Grant Wrotham Pinot Reserve Sparkling Wine
Rose Petal with Larb Gai 

Large Pearl Tapioca with Osetra Caviar and Silky Chive Butter 
Seared Foie Gras with Ginger Cranberry Jus   

* 2002 Domaine Long-Depaquit Chablis Grand CruMoutonne 
Shaved Fennel and Sea Bass With Lemon Cucumber and Wasabi Tobiko  

* 2004 S.A. Prum Wehiener Sonnenuhr Riesling Kabinet
Dungeness Crab Brûle
Scented with Basil Curry and Pancetta 
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* 2002 Sirita Merlot
Tea Lacquered Duck and Fleur de Sel Salmon 
Morello Cherry Jus, Fine Pole Beans and Celery Root Duvet

 

* 2002 Rubicon Estate Cask Cabernet Sauvignon
Cashel Blue Ireland Aged Borenkasse, Holland

 
* 1999 Chateau Latour Blanche Sauternes 

Fluted Pastry with Mango Peach Concasee and White Chocolate Kirsh Mousse

 
 

 
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