Glass Mountain Merlot, Napa Valley Potato napoleon, haricot vert, baby carrots, and a four pepercorn sauce
BAR-B-QUE BRAISED SHORT RIBS
Rex Goliath Pinot Noir, Central Coast Cooked to fork tender with bar-b-que baked beans, and sauteed Swiss chard and corn bread croutons
FILET MIGNON
Robert Mondovi Cabernet Sauvignon, Central Coast Creamy Yukon Gold mashed potatoes, grilled balsamic glazed red onions & blue cheese butter
FIVE SPICED CENTER-CUT PORK CHOPS
Ravenswood Zinfandel, Vintners Blend Morrocan inspired pinapple relish, saffron jasime rice and baby bok choy
GRILLED CHICKEN BREAST
Louis Latour Chardonnay, France Free Range airline chicken breast with morel risotto, haricot vert, baby carrots with a morel sauce
PAELLA VALENCIA
Alicia Rojas Tempranillo/Garnacha/Mazuelo - Rioja, Spain A Spanish classic from the port town of Valencia. Day boat scallops, shrimp, langoustines, chorizo, chicken, pork, fresh calamari, Manilla clams, Prince Edward Island mussels & saffron
VEGETARIAN SWEET PEA RISOTTO
Rex Goliath Chardonnay, Central Coast Sweet Spring Pea risotto with carrot jus, and a parmesan, carrot tuille
ZEST DESSERTS
STRAWBERRY CHEESECAKE TART
Marinated fresh strawberries cover a cream cheese mousse in a sweet graham cracker crust, with strawberry sauce and melon Midori gelée
CHOCOLATE COCONUT CAKE
Coconut and chocolate mousse are layered between a crispy coconut cake and a rich chocolate cake, served with coconut ice cream and chocolate sauce
MANDARIN AND CARAMEL NUT
Mandarin mousse tops caramel and mixed nuts with a sugar cookie crust, served with Mandarin cinnamon sherbet
PISTACCHIO AND CITRUS
Grapefruit and blood orange segments top a moist pistachio cake with white chocolate mousse and Campari sorbet
VANILLA BEAN CRÈME BRÛLÉE
Caramelized vanilla cream covers a dark chocolate ganache