Join them for their Iron Horse Wine Dinner – although they are show casing 3 bottles of bubbly…they’re still calling it a “wine” dinner. Chef Brad has put together a 5-Course Tasting menu to pair with their selection of wines.

1ST COURSE
SHRIMP CEVICHE: Grilled Pineapple, Lime, Cilantro, Jicama, Red Onion, Cucumber (2013 Ocean Reserve Blanc de Blancs Sparkling Wine)
2ND COURSE
EDIBLE FLOWER PASTA: Nasturtium Pesto, Tagliatelle, Purslane, Organic Harvest Flowers (2014 Estate Chardonnay)
3RD COURSE
HOUSE SMOKED DUCK SALAD: Market Cherry Compote, Cowgirl Creamery Mt. Tam, Frisee, Fennel, Black Pepper Croutes (2013 Estate Pinot Noir)
4TH COURSE
LAVENDAR ROASTED LEG OF LAMB: Pickled Market Rhubarb Salsa, Scallion Pesto Risotto (2009 Brut Rose Sparkling Wine)
DESSERT
MEYER LEMON PUDDING CAKE: Mixed Berry Compote, Mint, Blood Orange Sherbet (2013 Russian Cuvee Sparkling Wine)