Cap off a busy week with an exclusive five-course dinner prepared by chef Raymond Vandergaag, paired with luxurious wines by one of The Tasting Room's certified sommeliers.

Amuse bouche
Crepe, chive, cauliflower, American caviar
Pairing: Vicious Albarino, Rias Baixas, Spain

First course
Wood-oven roasted monkfish with seasonal mushrooms, leeks, thyme and Sherry
Pairing: Chateau Montelena, Napa Valley, California

Second course 
Juniper brined smoked Broken Arrow Ranch venison, with rutabaga, parsnips, turnips, rosemary hollandaise 
Pairing: De Montille "Les Pezzerolles" Pommard, Burgundy

Third course
Duck liver torchon with port wine and star anise poached pears, baby greens with vanilla scented vinaigrette
Pairing: Ghisolfi "Bricco Visette" Barolo, Pidemont

Fourth course
Blue Heron Farm cajeta, house-made goat's milk ice cream, hazelnut brittle
Pairing: Perrier-Jouet "Belle Epoque"