Harvest Dinner

Chef’s Garden Menu

First Course

Roasted Beet Salad with Fresh Tomatoes, Savory Melon, Manchego Cheese, Almonds, Paprika, Lime Dressing

Second Course

Scallop Gazpacho with Cucumber, Tomatoes, Carrots, Melon, Lime Juice, Avocado, Topped with Sunflower Sprouts

Wine Pairing 2016 Perinet Merit

Third Course

Spanish Pisto with Fried Polenta Cake, Poached Egg, Fresh Gardens Herbs

Wine Pairing 2015 Perinet Doq

Fourth Course

Confit Bone-In Pork Belly with Pickled Garden Vegetables, Chimichurri, Salsa Española

Wine Pairing 2015 Perinet Garnatxa

Fifth Course

Braised Beef Cheeks with Parsley, Arugula, Anchovy Salad and Tomato Bread

Wine Pairing 2015 Perinet Cabernet Sauvignon

Dessert

Leche Frita with Carmel and Whipped Cream

Executive Chef: Edward Ruiz
Restaurant Manager: Kelsay Shorter