Sunday, April 10, 2016


Oui Cook at Domaine Anderson
Anderson Valley, California

40 guests enjoyed lunch
prepared by Chef Rocco






First Course
Sweet Pea Veloute with Seared Foie Gras, Foraged Local Morels and Pea Tendrils
Paired with: Chardonnay, 2013 + Chardonnay Walraven Vineyard, 2013


Second Course
Roast Pekin Duck Breast with Cured Ham, Pearl Onions and Soft Cooked Quail Egg
and Sauce Meruette
Paired with: Pinot Noir, 2013 + Pinot Noir Pinoli Vineyard, 2013


Third Course
Vulto Creamery "Ouleout" with Rhubarb and Red Onion Compote
Paired with Pinot Noir, Dach Vineyard, 2013