Dollarhide Estate Vineyard Cabernet Sauvignon

Grilled Rib Eye with Hen of the Woods

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Grilled Swordfish with Greek Spring Salad

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St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

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Honey-Ginger Marinated Black Cod with steamed Bok Choy and Oyster Mushrooms

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Roasted Sea Bass with Crispy Bacon and Smoky Cherry Tomato served with White Corn Polenta

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Boeuf “Bordeaux”

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Grilled Beef Tenderloin Crostini with Dried Plum Jam and Horseradish Cream

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Rosemary-crusted Standing Beef Rib Roast with Cranberry- Horseradish Relish

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Dark Chocolate-Black Pepper Shortbread

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Crispy Skin Pan Roasted Pacifico Striped Bass, Herbed Red Wine Compound Butter

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