Sokol Blosser Menu - January 29th, 2016

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Prelude
Evolution Sparkling

First Course
Sturgeon & Scallop Ceviche with black trumpets
fried rice chip
Rose of Pinot Noir 2015

Second Course
Root Vegetable Confit, Candy Cap Vinaigrette, Pickled Straw Mushrooms, Beet Confetti
Muller Thurgau 2014

Third Course
Duck breast, Foie Gras and Truffle Emulsion, mirepoix basmati rice, Kumquat Reduction
Dundee Hills 2013

Main Course
Duck Skin Wrapped Beef Cheeks with Vegetable and Mushroom Terrine
Estate cuvee 2008

Dessert
Foie Gras over Black Angel Cake with Candy Cap Mascarpone Cream and Citrus Salad
White Riesling 2013