Flowers Winery
10th Anniversary Lunch
Menu
Hors d’oeuvre
Roasted Pork Rilletes with Flowering Thyme and Mustard
Savory Ginger and Scallion Welsh Cakes
Heirloom tomato and Gypsy Pepper Gazpacho Shooter
First Course-
Grilled Day Boat Scallops with Za’atar
Wild Arugula, Dry Creek Peach and Essence of Lisbon Lemon
Olive Oil Poached Prawns with Shaved Jicama
Avocado and Vanilla Vinaigrette
Second Course-
Tea Smoked Liberty Duck Breast
Yellow Wax Beans and Thumbelina Carrots
Grilled Lamb Tenderloin
Local Fingerling Potatoes and Shallot Confit
Cheese Course-
Joe Matos ‘St. George’, Redwood Hill ‘Camellia’, Bellwether ‘Pepato’
Dessert-
Caramelized Gravenstein Apple Tart
Miniature Ginger Pot de Creme
