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A special dinner with Santa Barbara wine pairings! Hors d’oeuvres with House champagne: Hobbit “sandwich”; blistered shishito; salmon on rice; steak tartare; chicken liver pate; teriyaki beef skewer; cucumber with caviar; date with spicy cream cheese; artichoke heart with tapenade; puff pastry with chutney; puff pastry with artichoke dip and fried okra; cheese mini toast with fig. Roll and butter. 2018 Foxen Ernesto Wickenden Chenin Blanc. Seared blackened ahi tuna with pineapple and papaya tricolored slaw. 2017 Melville estate Pinot Noir. Cold smoked duck breast with toasted Israeli couscous, mushrooms, and port and cherry reduction. Mango sorbet. 2015 Jonata Ballard Canyon Todos red blend. Bourbon glazed strip steak with carrots, squash, asparagus, and cippolini onions. 2008 Smith Woodhouse late bottled vintage port. Chocolate hazelnut layer crisp with pecans and Italian meringue with strawberry sauce.
