Chef's Table Wine Pairing Around the World Dinner

2006 Piper-Heidsieck Rare Brut Millsime, Champagne, France
American Sturgeon Caviar
Blini, Crème fraiche & Chives

2020 Domaine du Salvard – Cheverny, France
Roasted Beet & Goat Cheese
Balsamic Vinaigrette, Candied Walnuts, Micro Shiso

2019 Elena Walsh Beyond the Clouds, Trentino Alto-Adige, Italy
Dungeness Crab & Potato Latke
Crème Fraiche, Bearnaise, Apple Compote, Golden Trout Roe

2011 Marques de Murrieta Castillo Ygay Reserva Especial, Rioja, Spain
Tasting House Paella
Duck Confit, Grilled Prawn, Cheesy Sausage, Smoked Salmon
Saffron Rice, Artichoke Hearts, Roasted Bell Pepper & Chipotle Coulis

2000 Chateau Cleric Milon Pauillac, Bordeaux, France
Beef Wellington
Caramelized Onions & Mushroom Medley, Red Wine Demi Glaze, Brie

2019 Ridge Lytton Springs Zinfandel, Sonoma, CA, USA
Grilled Stuffed Lamb Loin
Smashed Yukon Gold Potato, Sherry Shallot Honey Demi Glaze,
Sundried Tomato Tapenade

1994 D’Oliveira Verdelho Maderia, Portugal
Cheese & Fruit Board
Assortment of Nightly Cheeses
Seasonal Fruit

2006 Chateau Suduiraut Sauternes, France
Chocolate Mousse
Orange Sabayon, Strawberry Compote, Chocolate Poke Stick

Menu Subject to Change Depending on Availability
Executive Chef Ryan Fillhardt
Tasting House 368 Village Ln Los Gatos, CA