GRGICH HILLS DINNER

1^st Course

Fume Blanc

Gochujang Braised Jack Fruit in a Honey Gem Lettuce Wrap

With Red Cabbage Slaw

Topped Grilled Pineapple Salsa and Crushed Peanuts

2^nd Course

Chardonnay

Walu Ceviche Served in a Fried Tortilla Cup

Topped with Pickled Radishes, Tobiko Caviar and a Citrus Pear Glaze

3^rd Course

Merlot

Crispy Prosciutto Wrapped Veal

Stuffed with Spinach and Ricotta Cheese

Served over Pumpkin-Sage Risotto

Finished with a Blueberry Demi-Glaze

4^th Course

Cabernet Sauvignon

Grilled NY Strip Steak

Served with a Baked Ratatouille

Topped with a Green Peppercorn Pan Sauce and Fried Onion Nest

5^th Course

Zinfandel

Blackberry Cheesecake

With Cracked Chocolate, Black Pepper Crème Anglaise and Whipped Creme

Executive Chef / Proprietor – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram