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