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