The Menu

Elements, Charles Weber
Crispy Sweetbreads with Pommery Mustard,
Lavender Honey and Italian Chicories
2007 Saddleback Pinot Blanc, Oakville Estate

Coles Chop House and Celadon, Greg Cole
Pan Seared Dayboat Scallop with Braised Pork Belly,
Meyer Lemon and Mustard Seed Beurre Blanc
2007 Hess Collection Chardonnay, Mount Veeder

Bistro Don Giovanni, Scott Warner
Lasagna Rossa with Brocolli Rabe, Mozzarella di Bufala,
Pecorino Sarda, and Luna Sangiovese
2006 Luna Sangiovese, Napa Valley

Zuzu, Angela Tamura
Sonoma County Duck Two Ways; Crispy, Slow Roasted Leg
and Seared Breast with Dried Cherry Jus
2007 Robert Mondavi Winery Pinot Noir Reserve, Napa Valley

Angèle, Aaron Meneghelli
Blue Nose Sea Bass with Roasted Root Vegetables,
Green Garlic, Black Trumpets and Sauce Daube
2005 Hall Merlot, Napa Valley

La Toque, Ken Frank
Short Rib Braised All Day with Cheddared Pearl Tapioca
and Cabernet Foie Gras Sauce
2005 Beaulieu Vineyard Cabernet Sauvignon,
Georges de Latour Private Reserve

The Culinary Institute of America, Stephen Durfee
Blain Farms California Pecan Cake
Brown Sugar Ice Cream and Salted Butterscotch
2007 Honig Sauvignon Blanc, Late Harvest, Rutherford Estate

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