GRGICH HILLS DINNER

1st Course

Essence Sauvignon Blanc

Patagonian Bay Scallop Crudo

Blood Orange, Jalapeno, Crispy Taro

2nd Course

Chardonnay

Mango, Honey Gem Lettuce and Warm Brie Honey Ginger Vinaigrette, Sliced Almonds

3rd Course

Merlot

Red Wine and Dried Cherry Braised Bison

Rosemary Polenta, Maitake Mushrooms, Arugula, Aged

Parmesan

4th Course

Cabernet Sauvignon

Grilled NY Strip Steak

Kenny's Blue Gouda Cheese Crumbles, Cannellini Beans, Stewed Tomatoes, Prosciutto, Crispy Eggplant

5th Course

Zinfandel

Dark Chocolate Mousse with Pretzel Crust

Blackberry-Red Wine Coulis

Executive Chef / Proprietor - John Varanese

Head Chef - Ken Barnett

Sous Chef - Jared Ingram

Guest Speaker - Erin Orrego, Brand Manager, Grgich Hills

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