Harry’s Continental Kitchens’ sommeliers Harry Christensen and Hal Christensen along with Danielle Christensen, from Caymus Vineyards, welcome you to a wonderful night of wine, food, and fun.
Thursday, October 20th, 2022, 6:30pm
first course
cold water lobster tail
butter poach lobster, butternut squash ravioli, sage brown butter sauce
Emmolo, Sauvignon Blanc, California, 2021
second course
seared yellowfin tuna romesco
red pepper-tomato-almond-garlic sauce, chive oil, matchstick duck fat frites
Mer Soleil, Pinot Noir, Monterey, 2018
third course
braised short rib wellington
pate, puff pastry, truffle demi glaze, roast asparagus
Red Schooner Transit #2 by Caymus, GSM Blend, Barossa Valley, South Australia
fourth course
grilled domestic lamb t-bone
garlic-rosemary marinated lamb, cabernet-cherry reduction, chevre cheese polenta cake
Caymus Vineyards, Cabernet Sauvignon, Napa Valley, 2020
fifth course
double chocolate sin cake
blackberry jam, raspberry sauce, whipped cream
Caymus-Suisun, Grand Durif (Petite Sirah), Suisun Valley, 2020
$175.00 per person (gratuity and tax not included)
Chef de Cuisine Ian Clark
Chef de Cuisine Ian Clark
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