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Terroir Winery Dinner | August 4, 2008
Salad of grilled black mission figs, pistachio and Haystack goat cheese truffles, bitter greens, balsamic reduction
Parducci Chardonnay

Deconstructed heirloom tomato gazpacho
Parducci Pinot Grigio

Sweet corn agnolotti with corn consommé and opal basil mint gremolata
Parducci Sauvignon Blanc

Coriander rubbed tempeh served with almond Israeli couscous and mango papaya chutney
Parducci Sustainable White

Quinoa risotto served with wild mushrooms, grilled portabella mushroom, and shaved Queso de Mano
Parducci Pinot Noir

Dark chocolate and blueberry tart
Parducci True Grit Petite Sirah