An evening with Chef Charlie Palmer and NFL Veteran Charles Woodson

Program Menu:

 

Romano-Palmer Salumi & Sonoma Artisanal Cheese

red wine mustard, strawberry jam, sea salt almonds, rosemary lavash

Red Bird Bakery seeded batard

______________

 

Fennel Pollen Roasted Turkey Breast and Little Gem Salad

Beet pickled onions, shaved radish, cumin charred carrots

Celery toasted cashew, radish vinaigrette

 

Red Bird Bakery Sourdough

sea salt, thyme butter

______________

 

Brown Butter Sonoma Berry Tart

vanilla, graham cracker

______________

 

Bottle of Charles Woodson’s  Intercept 2017 Pinot Noir