First Course

One Market Restaurant

Chef Mark Dommen

Dungeness Crab Salad
Avocado, Jicama & Lemongrass Sorbet

 

Mauritson Family Winery

2006 Mauritson Dry Creek Sauvignon Blanc

 

Second Course

Yoshi’s San Francisco

Chefs Shotaro “Sho” Kamio

Scott Nishiyama & Armand Just

Olive Oil Poached Black Cod with Saikyo Uni Miso

 

Robert Sinskey Vineyards

2004 Merlot, Los Carneros, Napa Valley

 

Third Course

Michael Mina

Chefs Michael Mina

Chris L’Hommedieu & Jeremy Ravetz

Braised Pork Short Rib, Fava Beans

Melted Spring Onions with Porcini Jus

 

Kendall-Jackson Winery
2005 Grand Reserve Cabernet Sauvignon

First Course

La Folie

Chef Roland Passot

“Tasting of Passot Roe”

Sea Urchin Panna Cotta, Kona Kampachi Parfait

Lobster with Fennel Radish Salad

 

Mer Soleil Vineyards

2006 Silver Chardonnay

 

Second Course

The Slanted Door

Chef Charles Phan

Braised Liberty Duck Leg with Shiitake Mushrooms

Fresh Bamboo & Chinese Red Dates

 

Matanzas Creek Winery

Member's Blend Merlot

 

Third Course

Epic Roasthouse

Chef Jan Birnbaum

Whole Slow Roasted Coleman Ranch Aged NY Strip with Potato Onion Pie, Garlic Spinach, Sauce Béarnaise & Bordelaise

 

Chappellet Winery
2005 Mountain Cuvee

First Course

Coi

Chef Daniel Patterson

Monterey Bay Abalone and Fresh Seaweeds

Mushroom Dashi Noodles, Lime Zest

 

Cakebread Cellars

2006 Sauvignon Blanc

 

Second Course

Gilt Restaurant at the New York Palace Hotel

Chef Christopher Lee

Yellow Finn Tuna “Wellington”

Porcini Mushrooms, Spinach, Foie Gras, Pinot Noir Reduction

 

Bernardus Winery

2006 Monterey County Pinot

 

Third Course

Boulevard

Chefs Nancy Oakes, Pamela Mazzola & Ravi Kapur

Slow Cooked Wagyu Brisket

Beef Cheek Stuffed Cipolini, Ramp Mashed Potatoes

Creamed Morel Mushrooms, Red Wine Beef Jus

 

Silver Oak Cellars
2003 Alexander Valley Cabernet Sauvignon

First Course

Rubicon

Chef Stuart Brioza

Sashimi of Scallop, Geoduck Clam & Kampachi

Hass Avocado 'Soup', Tangerine Gelatina,
Leccino Olive Oil

 

Rombauer Vineyards

2006 Chardonnay

 

Second Course

A-16 / SPQR

Chef Nate Appleman

Chicken and Pancetta Crespelle

With Ricotta, Peas & Black Pepper

 

Goldeneye

2005 Anderson Valley Pinot Noir

 

Third Course

Cyrus

Chef Douglas Keane

Wagyu Beef

Roasted Daikon & Scallion Cake, Ponzu Glaze

 

Chiarello Family Vineyards
2005 Bambino Cabernet

First Course

Terra / Ame

Chefs Hiro Sone, Lissa Doumani & Greg Dunmore

Tuna “Kibbe”

Zatar Flatbread and Sumac

 

Saddleback Cellars

Pinot Blanc

 

Second Course

Jack Falstaff

Chef Jonnatan Leiva

Roasted and Confit Liberty Duck

Potatoes cooked in Duck Fat, Kumquats & Favas

 

Meyer Family Winery

2003 Mendocino County Syrah

 

Third Course

Marinus Restaurant at Bernardus Lodge

Chef Cal Stamenov

Pavé of Wagyu Beef Rib-Eye

Caramelized Torpedo Onion, Morel Mushroom

Black Truffle Vinaigrette, Mustard Greens

 

Ridge Vineyards
2006 Geyserville

First Course

La Toque

Chef Ken Frank

Big Eye Tuna and German Butterball Potato “Nicoise”

 

St. Supéry Vineyards & Winery

2007 Sauvignon Blanc

 

Second Course

Perbacco

Chef Staffan Terje

Rotolo of Rabbit

Sweet Pea Puree & Tendril Salad

 

Flowers Vineyards & Winery

2006 Sonoma Coast Pinot Noir

 

Third Course

REDD

Chef Richard Reddington

Prime NY Steak & Short Ribs

Yukon Gold Potatoes, Horseradish, Melted Carrots

 

Peter Paul Wines
2004 Cabernet Sauvignon

First Course

Martini House

Chef Todd Humphries

Chilled Asparagus Soup

Pickled Gulf Shrimp

 

Joseph George Winery

Sauvignon Blanc

 

Second Course

Aziza

Chef Mourad Lahlou

Guinea Hen with Saffron Sauce
& Preserved Lemon

 

TAZ Vineyards

2006 Fiddlestix Pinot Noir

 

Third Course

Manresa

Chef David Kinch

Beef on a String

Mortar Sauce of Fava Beans
& Mint

 

Beringer Vineyards
2004 Private Reserve Cabernet Sauvignon

First Course

Murray Circle at Cavallo Point

Chef Joseph Humphrey

Chilled Green Garlic Gaspacho

Roasted Grapes, Spiced Almonds

 

Rombauer Vineyards

2006 Chardonnay

 

Second Course

The Farmhouse Inn

Chef Stephen Litke

Terrine of Squab & Wild Mushrooms

 

Raymond Vineyard & Cellar

2005 Rutherford Merlot

 

Third Course

Jardiniére

Chefs Traci Des Jardins & Craig Patzer

Red Wine Braised Short Rib

Spring Onion and Fava Bean Ragout, Cabernet Reduction

 

Pride Mountain Vineyards
2005 Pride Cabernet Sauvignon Napa/Sonoma