Au Bon Climat Wine Dinner with Winemaker/Owner Jim Clendenen

Passed

Copper River Salmon Carpaccio, Paula’s Cottage Cheese, Hawaiian Sea Salt

Cajun Grilled Rabbit Sausage Crostini, Roasted Tomato Marmalade

Skin and Bones, Riesling 2006

First Course

Pan Seared Diver Scallops , Celery Root Puree, Foie Gras Cream

Au Bon Climat, Chardonnay, Nuits Blanches 2003

Second Course

Porcini-Spring Ramp Tart , Molasses Glazed Pork Belly, Black Truffle Butter

Au Bon Climat, Pinot Noir, Santa Barbara 2007

Third Course

Roasted Squab, Artichoke Risotto , Sweet Corn Sabayon

Au Bon Climat, Pinot Noir, La Bauge 2006

Fourth Course

Tea Smoked Wagyu Tri-Tip, Crispy Noodle Cake , Fermented Black Bean Sauce, Green Mango-Yuzu Salad

Au Bon Climat, Pinot Noir, Talley Vineyard 2006

Fifth Course

Blackberry Brown Butter Tart, Fresh Peach-White Balsamic Puree Creme Fraiche

One Hand Clapping, Late Harvest, Pinot Blanc 2005