Executive Chef Nico Romo will prepare a four-course meal highlighting local sustainable seafood mixed with his signature French-Asian flair.
The evening's menu will feature:
• melon soup with a clam shooter, paired with a Next Riesling, Washington State, 07
• local shrimp spring roll made with smoked pork belly in a Thai vinaigrette, paired with a Pine Ridge Chenin Blanc-Viognier, Napa Valley, California 07
• pan-seared red porgy with ratatouille and confit Yukon potato in a green curry sauce, paired with a Craggy Range Sauvignon Blanc, Martinborough, New Zealand, 07
• local peach melba with pound cake, raspberry sauce and vanilla ice cream paired with a King Estate Vin Glacé Pinot Gris, Oregon, 05