Hook and Ladder Wine Dinner

At The Market 

First Course:

Russian River Chardonnay

(French oak, light buttery flavor and smooth mouth feel)

Butter poached jumbo shrimp and Polenta

U10 shrimp sautéed in European butter, crispy pancetta over 

creamy polenta and torn basil

Second Course:

Russian River Pinot Noir

(Vanilla bean, bright blueberry-cherry, powdered cinnamon)

Baby Beet Salad

Roasted assortment of baby beets with charred pearl onions, goat cheese quark,

cocoa dust with a Dijon vinaigrette

Third Course:

Tillerman Red Blend

(Berries, black cherry, baking spices, black current, raspberry, spice and dusty cocoa)

Skirt Steak Pinwheels

Grilled skirt steak stuffed with Parmigiano Reggiano, basil pesto and 

lemon zest with popped heirloom cherry tomatoes and 

crispy tiny Yukon Gold potatoes

Dessert:

Cabernet SVY Los Amigos Ranch

(Blackberry, juicy cherry, mixed berry, dried current, cinnamon, spice, vanilla and a touch of oak)

Chocolate Ricotta Cake

Rich chocolate flourless cake with red wine caramel and spiced whipped cream