Persephone & Windy Oaks Winemaker's Dinner

1st

MONTEREY BAY SQUID

STUFFED AND FRIED

• Served with Windy Oaks Sparkling Albarino

2nd

PEAR APPLE SOUP WITH BLUE

CHEESE AND WALNUT OIL

• Served with Windy Oaks Chardonnay

3rd

PAPARDELLE WITH PORK AND

MUSHROOM RAGU

• Served with Windy Oaks Estate Pinot Noir

Intermezzo

Seasonal SORBET

4th

SEARED DUCK BREAST WITH BRUSSEL SPROUTS AND POTATOES AU GRATIN

• Served with Windy Oaks 2009 Wood Tank Fermented Pinot Noir

5th

FIG, HONEY, AND GOAT CHEESE GALETTE

served with Windy Oaks Old Vine Mourvedre