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Dinner with Paul Hobbs Winery Four-Course Wine Dinner
Thursday, June 1, 2017
1st Course
Amuse/Passed

Peach and Burrata Spoons
Medjool Dates, Gorgonzola Dolce, North Country Bacon, Honey Mustard
Tarte Flambe
2016 CrossBarn Sauvignon Blanc, Sonoma County
2nd Course
Seared Diver Scallops
Marinated Baby Beets, Cara Cara Orange
Butter Lettuce, Tarragon Vinaigrette
2014 Paul Hobbs Ross Station Estate Chardonnay Russian River
3rd Course
Pan Roasted Scottish Salmon
Beluga Lentils, Baby Spinach
Coriander Yogurt Sauce
Marinated Red Onion, Baby Cilantro
2014 Paul Hobbs Katherine Lindsay Estate Pinot Noir Russian River
4th Course
Grilled New Zealand Lamb Chops
Roasted Fingerling Potatoes
Spring Vegetables
Cabernet Demi-Glace
2013 Paul Hobbs Beckstoffer Las Piedras Vineyard Cabernet St Helena
Dessert
Cypress Grove’s Truffle Tremor Cheese
Ciabatta Crisps
Cornichon & Pearl Onion Pickle
2009 Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Oakville
Sommelier: Marilyn Snee
Executive Chef: Maiki Le