Come join us at our vintner dinner at the newly opened Fort Oak Restaurant hosted by Katie Griesbeck our National Sales and Marketing Director. Featuring Cakebread Cellars wines, along with Dennis Cakebread's Mullan Road Cellars Red Blend, the evening is sure to please.
Executive Chef Brad Wise is creating this special menu below that pairs perfectly:
Canape: Pacific Oysters, fermented shiitake, harissa, green union and Chicken liver mousse, fruit puree, cracklings, chive paired with 2017 Sauvignon Blanc Napa Valley
First Course: East Coast scallop, braised radish, pancetta, sea beans, scallop emulsion paired with 2017 Chardonnay Napa Valley
Second Course: Smoked pig belly, pine nut risotto, hearth carrots, kumquat jam, pickled celeriac puree, pollen paired with 2016 Two Creeks Anderson Valley Pinot Noir
Third Course: Duck neck cavatelli, broccoli rabe, san marzano, basil, grana di capra paired with 2015 Merlot Napa Valley
Fourth Course: 55 day dry aged prime Meyer Ranch, NY, Cipollini, duxelle, maitake tempura, truffle, sauce Robert paired with 2015 Mullan Road Cellars Red Blend Columbia Valley
Fifth Course: Ricotta cheesecake, pistachio ice cream, cannoli crisp, milk chocolate, apricot paired with 2017 Late Harvest Sauvignon Blanc Napa Valley