10th Annual GRGICH HILLS ESTATE Wine Dinner | 6:30pm – 11pm




1st Course

Fume Blanc

Nigiri Style Fume Blanc Poached Jumbo Shrimp

With Coconut Infused Purple Sticky Rice and Grilled Pineapple Salsa

Finished with a Blood Orange and Sesame Vinaigrette

2nd  Course


Grilled Radicchio with Honey Whipped Goat Cheese,

Baby Arugula Puree and Toasted Walnuts

Topped with Honey Crisp Apples


3rd Course


Whole Roasted Duck with Brûléed Umami Marshmallow,

Baby Bok Choy Slaw with Blueberry Hoisin Sauce

4th Course


Peppercorn Encrusted Dry Aged Strip Steak

Served with Roasted Baby Zucchini, Patty Pans,

Baby Carrots and Roasted Garlic Compound Butter

Topped with Dehydrated Kalamata Olives, Natural Reduction and a Sunny Side up Egg

5th Course


Buttermilk Chocolate Bread French Toast

With Raspberry-Maple Sauce, Foie Gras and Cherry Ice Cream and Mint Powder

Executive Chef / Proprietor – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Special Guest Speaker – Violet Grgich, Grgich Hills Estate