On Thursday, March 12, DUNE Executive Chef Edgar Beas will present a special three-course menu created to pair with a thoughtful selection of Silver Oak wines. A Silver Oak expert will also be on-site to guide guests through the experience. Priced at $195+ per person, the evening gets underway at 6:30PM. Seating is limited and reservations are required. Menu follows:
RECEPTION
Chef’s assortment of canapes

FIRST COURSE
Maine Lobster Spaetzle
truffle butter, asparagus
Paired with Twomey Cellars by Silver Oak, Sauvignon Blanc

SECOND COURSE
Roasted Squab
seared foie gras, potato cake, maraschino cherry
Paired with Twomey Cellars by Silver Oak, Pinot Noir Russian River Valley

THIRD COURSE
Wagyu Striploin
oxtail ragout, carrots Vichy
Paired with Silver Oak, Cabernet Sauvignon Napa Valley