Winemaker’s Dinner
featuring Chef Evan Lewis
Tuesday, May 7, 2024
pass around appetizers
Asparagus cigars with lemon aioli
Asparagus wrapped in lumpia with parmesan, fried to crispy perfection
Prosciutto wrapped Melon
Salty prosciutto meets sweet melon
Beef Carpaccio on crostini
Beef tenderloin seared, thinly sliced,served on crostini
with arugula tossed in lemon vinaigrette and topped with capers and parmesan
2022 Viognier, Camp 4 Vineyard
Los Olivios District
second course
Cream of Mushroom Soup
Creamy wild mushroom soup topped with pinot noir soaked mushrooms
2020 Grenache, Portico Hills Vineyard
Santa Barbara County
third course
Seared Sea Bass
Pan seared Chilean Sea Bass on a bed of rustic mashed red potatoes
with caramelized leaks, topped with smoked butter beurre blanc sauce
2019 Pinot Noir Reserve, Radian Vineyard
Sta. Rita Hills
fourth course
Sweet and Savory Moroccan Tagine with couscous
Your choice of Eggplant or Lamb Tagine with herbs and stewed prunes
served on a bed of Israeli couscous with sun died tomatoes and almonds
2019 Syrah ma belle Sheri, Shokrian Vineyard, clone 7
Santa Barbara County
dessert
Cherry Chocolate Pana Cota
with amaretto soaked cherries and toasted almonds
2019 Mourvedre, Camp 4 Vineyard
Los Olivos District