- Poached Shrimp, Crab Claws, and East Coast Oysters with classic accompaniments
Passed Canapés
- Marinated manchego skewers with dried cherries, almond crumble, and sherry reduction
- Goat cheese stuffed peppers with togarashi and pomegranate molasses
- Serrano ham wrapped dates stuffed with blue cheese
Small Plates
- Grilled, marinated heritage pork flank steak with chimichurri
- Moorish spiced lamb albondigas
- Braised beef short ribs in savory jus
- Roasted marble potatoes
- Creamy heritage grits with black pepper and Parmesan
Passed Dish
- Vegan coconut black rice with fall vegetables
Finishing Touches
- Mini chocolate sea salt bites
- Baked cheese toasts with sherry onions
- Mason Sauvignon Blanc
- SAMsARA Windmill Ranch Grenache of Rose ’13
- SAMsARA Grenache – Larner ’13
- SAMsARA Pinot Noir – Las Hermanas ’13
- SAMsARA Pinot Noir – Rancho LaVina ’13
- SAMsARA Pinot Noir – Sta. Rita Hills ’14
- SAMsARA Syrah – Santa Barbara County ’15
- SAMsARA Syrah – Zotovich ’13