Duck Egg Agnolotti with Langostines, American Sturgeon Caviar and Local English Pea Broth
J Vineyards Pinot Gris 2008 (Russian River Valley)
Number One Tuna and Hiramasa Involtini with Kurabota Pork, Beet Jam, Rusty Goat Cheese and Avocado Oil
J Vineyards Cuvee 20 Brut NV
Confit of Duck Stuffed Breast of Muscovy Breast, Warm Bitter Greens, Pedro Jimenez Sherry and Foie Gras Vinaigrette, Fava Beans, Heirloom Carrots and Lavender Honey
J Vineyards Pinot Noir (Russian River Valley) 2007
Crispy Cariabe Chocolate Polenta Cake, Poeled with White Chocolate, Cajete, Compressed Rhubarb and Strawberry Chips
Chef John Brand 