Stags Leap Wine Pairing Dinner
FIRST COURSE
SCALLOP CARPACCIO
Thinly Sliced Wild Caught Scallops, Citrus Emulsion, Pear Batons,
Roasted Bell Pepper Aioli, Pickled Red Onion, Mixed Microgreens, Wild Edible Flowers
PAIRED WITH
Stags' Leap Viognier
SECOND COURSE
TUNA AND CAVIAR
Wild Caught Yellowfin Tuna, Kaluga Caviar, Chive Crème Fraîche, Truffled Brioche Toast Points
PAIRED WITH
Stags' Leap Sauvignon Blanc
THIRD COURSE
DUCK CONFIT & RAVIOLI
Mascarpone and Pumpkin Stuffed Ravioli, Maple and Orange Glazed Duck Confit,
Sage Beurre Blanc, Micro Petite Radish Greens
PAIRED WITH
Stags' Leap Investor Blend
FOURTH COURSE
BRAISED ANGUS SHORT RIBS
12 hr Braised "A Bar N" Farm Angus Short Ribs, Bordelaise Sauce,
Roasted Endive with Tarragon and Dill Crème Fraîche, Pomme Puree, Fresh Chives
PAIRED WITH
Stags' Leap Oakville Cabernet
FIFTH COURSE
CHOCOLATE CHEESECAKE TART
Basque Style Cheesecake Topped with Chocolate Mousse, Macaron, Chocolate Sauce
PAIRED WITH
Stags' Leap Late Harvest