Savor the flavors of the summer as we transition to fall at our Garden Soirée with culinary creations from our kitchen lead by Chef Kelly paired with estate grown wines made by Drew Voit.
First Course: From the Garden Salad // Artisan lettuce, frisee, cucumber ribbons, carrot ribbons, roasted squash, confit cherry tomatoes, tarragon, topped with a nectarine vinaigrette.
Second Course: Crab Ravioli stuffed with mornay sauce and Dungeness crab served with a white wine and shiitake mushroom sauce garnished with grated Parmesan cheese and chives.
Third Course: Halibut served with Salmoriglio sauce cooked al cartoccio. Saffron and farro salad with charred zucchini and blistered tomatoes.
Fourth Course: Coconut Cream Cheesecake with kiwi gelée, fresh golden kiwi and strawberry curd.
$120 per person / $96 per Estate Club Member / $60 per Club 107 Member
Please fill out the pre-visit questions if you have any dietary restrictions. Tickets for this event will be pre-paid and non-refundable. Vegetarian option available!
