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Winemakers' Dinner
Friday, February 1, 2013
The Fairmont Hotel, Nob Hill
Menu
STARTERS
Peking BBQ Duck Slider - Lotus Bun, Hoisin – Ginger, Scallion
Mushroom and Fontina Arancini with Wild Mushroom dipping sauce
Roasted Butternut Squash, Ricotta Cheese and House Honey drizzle on Rustic Bread
FIRST COURSE
Seared Day Boat Scallops, King Trumpet Mushrooms, Beurre Rouge
ENTRÉE
Bone in Sonoma Lamb Chop, Caramelized Escarole, Cauliflower Gratin, Heirloom Baby Carrots, Pomegranate Gastrique
DESSERT
Chocolate Decadence Cake with Salted Caramel
Illy Coffee Service
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Title Sponosor
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