This pairing menu was created by executive chef Travis Lenig.

Passed Appetizers
Snapper Carpaccio Spoons with Melon and Grapefruit, East Coast Market Oysters on the Half Shell with Grape Granita.
Pairing: Merryvale Napa Valley Sauvignon Blanc 2013.

First Course
Pan Seared Skin-on Snapper with Pork Belly, Sweet Potato Hash, Lemon Herb Butter.
Pairing: Starmont "Stanly Ranch" Carneros Chardonnay 2012.

Second Course
Duck Confit with Blue Cheese Mousse, Herb Salad, Raspberry Balsamic.
Pairing: Starmont "Stanly Ranch" Carneros Pinot Noir 2012.

Third Course
Braised Beef Short Rib with Red Wine Demi-glace, Butter Poached Scalloped Potatoes and Herb Baby Carrots.
Pairing: Merryvale Cabernet Sauvignon 2010.

Fourth Course
Nutella Crepes with Grand Marnier Syrup and Chantilly Cream.
Pairing: Merryvale Antigua Muscat de Frontignan NV.