Join Corner 103’s Lloyd Davis on a journey that will pair seasonal vegetarian cuisine, as prepared by the girl & the fig, with Corner 103’s award winning wines – including many new releases!
The menu:
[1st course] English pea panna cotta, Meyer lemon gelee, pea greens, and smoked English peas served with their 2016 Sonoma Valley Viognier.
[2nd course] Mushroom sformato, green garlic pesto, frisee, roasted mushrooms and crispy quinoa served with their 2016 Sonoma Coast Pinot Noir.
[3rd course] Duck egg ravioli, housemade ricotta, spring onion and black garlic pasta with spinach vin blanc paired with our 2014 Russian River Grenache.
[4th course] Beet velvet cake with vanilla frosting and candied beets paired with their 2015 Dry Creek Valley Zinfandel.
