At Oak Grill, Chef Brittany Valles’ will serve a special four-course menu she has created to pair with world-class wines produced at family-owned Daou Vineyards & Winery from the California Central Coast terroir of Paso Robles. A representative from Daou will attend the dinner to interact with guests. Hors d’oeuvres at the cocktail reception will be Mini Beef Wellingtons and Truffle-Mushroom Arancini. The first course of Faroe Island Salmon with jerk spice, plantains, Meyer lemon aioli and pickled apricots is paired with Daou Sauvignon Blanc. Then Little Gem Salad with strawberries, goat cheese, basil vinaigrette, saba and crispy onion will be paired with Daou Chardonnay, and next the vineyard’s famous cabernet sauvignon will accompany Duo of Lamb with sunflower seed risotto, artichokes, roasted tomatoes and feta and lamb jus. The fourth course is a dessert of Gianduja Crémeux with blackberry citrus coulis and candied hazelnuts to be served with Daou’s extravagant Soul of a Lion, which is rich, round and full-bodied.
$145 per person, excluding tax and gratuity.