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- Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad
- Rutherford Cabernet Sauvignon
- Main, Side
- Beef
- Herb Crusted Prime Rib Roast
- FORTIS
- Main
- Beef
- Braised Beef Short Ribs
- Cave 7
- Main
- Beef
- Duck Confit Salad with Tomato Confit Vinaigrette
- Merlot
- Main, Side
- Poultry
- Salt-Cured Roasted Pork Loin
- Onyx
- Main
- Pork
- Diver Scallop Ceviche
- Le Petit Clos
- Appetizer
- Shellfish
- Catalonian Grilled Tuna Toast
- Dijon Clones Chardonnay
- Appetizer
- Fish
- Grilled Herb-Crusted Lamb T-Bone with Ratatouille
- FORTIS
- Main
- Lamb
- Cauliflower Potage with Apples & Chanterelles
- Dijon Clones Chardonnay
- Side
- Vegetables
- Bittersweet Chocolate Cabernet Truffles
- Oakville Cabernet Sauvignon
- Dessert
- Chocolate
- New York Striploin with Summer Squash and Zucchini
- Stags Leap District Cabernet Sauvignon
- Main
- Beef
- Tagliatelle with Bolognese Sauce
- Carneros Merlot
- Main
- Pasta
- Molasses Marinated Quail with Frisée and Tapenade
- Stags Leap District Cabernet Sauvignon
- Main
- Poultry
- Fried Green Olives Stuffed with Garlic Confit
- Dijon Clones Chardonnay
- Appetizer
- Vegetables
- Parmesan Gnocchi with Mushrooms, Salsify & Lemon Thyme
- Rutherford Cabernet Sauvignon
- Main
- Pasta
- Grilled Spicy Calamari and Chickpea Salad
- Dijon Clones Chardonnay
- Side
- Fish
- Grilled Eggplant and Niçoise Olive Dip
- Merlot
- Appetizer
- Vegetables