MENU:
Cheese & Honey
Caprese Salad
Ceviche
Shrimp cocktail in filo cups
Baked Tomatoes & Bell Peppers
Winey Briny Pickles
Stuffed mushrooms
Tuscan Rubbed Pork Butt
Strawberries dipped in chocolate
La Béte Noir (flourless chocolate cake)
WINES:
NV Gruet Brut 12%
2016 Schramsberg Blanc de Blancs 12.3%
2018 Lynmar Estate Rosé of Pinot Noir 14.1%
NV Albino Armani Extra Dry Rosé 11%
2018 Winesmith Grenache Dry Rosé Santa Cruz Mountains Bates Ranch 12.9%
2016 Anne Amie Amrita Cuvée Williamette Valley 12.7%
2012 Ambyth Estate Syrah Paso Robles 12.8%
2016 Tenuta Di Ghizzano “Il Ghizzano” 13.5%
2012 Schweiger Vineyards Cabernet Sauvignon Spring mountain Napa 14.9%
2013 Joel Gott “Gott 13” Cabernet Sauvignon 14.1%
2016 Big Six Bourbon Barrel Aged Zinfandel 15.6%
2016 Storyteller “Got Away” Cabernet Sauvignon 14.1%
2017 White Hall Vineyards “Edichi” Monticello dessert wine 17%
PAIRINGS:
Cheese & Honey paired with the 2016 Schramsberg Blanc de Blancs and 2018 Lynmar Estate Rosé of Pinot Noir
Ceviche paired with NV Gruet Brut
Winey Briny Pickles paired with NV Albino Armani Extra Dry Rosé
Stuffed mushrooms paired with 2018 Winesmith Grenache Dry Rosé
Shrimp cocktail in filo cups paired with 2016 Anne Amie Amrita Cuvée
Caprese Salad paired with 2012 Ambyth Estate Syrah Paso Robles
Baked Tomatoes & Bell Peppers paired with 2016 Tenuta Di Ghizzano “Il Ghizzano”
Tuscan Rubbed Pork Butt paired with 2012 Schweiger Vineyards Cabernet Sauvignon
Strawberries dipped in chocolate paired with 2013 Joel Gott “Gott 13” Cabernet Sauvignon and
2016 Big Six Bourbon Barrel Aged Zinfandel
La Béte Noir (flourless chocolate cake) paired with 2017 White Hall Vineyards “Edichi” Monticello
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