Oct 29

Join Chef Daniel for an exclusive evening showcasing seasonal ingredients, refined technique and extraordinary wines from the Duckhorn Vineyards portfolio. THURSDAY, OCTOBER 29, 2026 Reception 6:00 PM | Dinner 6:30 PM $135 per guest, plus tax and gratuity ━━━━ OPENING TRIO ━━━━ APPLE PÂTE DE FRUIT Compressed apple, thyme sugar and sea salt SMOKED ONION & MUSHROOM MILLE-FEUILLE Smoked onion, button mushroom and crisp cheddar GORGONZOLA & SMOKED BEET CIGAR Crisp wonton, Gorgonzola and smoked beet PAIRED WITH Decoy Brut Cuvée Sparkling Wine ━━━━ COURSE I ━━━━ WAGYU TARTARE Cured egg yolk, charred allium tuile and smoked Gouda potato croquette PAIRED WITH 2025 Duckhorn North Coast Sauvignon Blanc 50th Anniversary ━━━━ COURSE II ━━━━ CHARRED CORN BUCATINI Brown butter chanterelles and ricotta salata PAIRED WITH 2024 Sonoma-Cutrer Russian River Ranches Chardonnay ━━━━ COURSE III ━━━━ SEARED SCALLOP Roasted sunchoke purée, pancetta crumble and apple veil PAIRED WITH 2023 Calera Central Coast Pinot Noir ━━━━ COURSE IV ━━━━ PRIME C.A.B. & FOIE GRAS PITHIVIER Wagyu-fat puff pastry, roasted cipollini onions and rosemary jus PAIRED WITH 2022 Duckhorn Three Palms Vineyard Merlot ━━━━ COURSE V ━━━━ GRILLED ELK CHOP Smoked beets, blackberry reduction and black garlic jus PAIRED WITH 2023 Duckhorn Oakville Cabernet Sauvignon 50th Anniversary ━━━━ DESSERT ━━━━ LIMONCELLO SORBET Almond sponge and basil-vanilla meringue Advance purchase is required. Guests participating in the wine pairings must be 21 or older. Allergy-aware alternatives may be available with advance notice. For assistance, call (607) 273-9725.