Dinner A:
Breast of Duck Sliders (2 per person) w/ Cherry Chutney, Greens and Shoestring Potatoes.
Served w/ White Bean and Tuna Pasta Salad in Lemon Vinaigrette.
Apricot Panna Cotta w/ Almond Streusel for Dessert.
Suggested Wine Pairing : Bodegas Canopy “Ganadero” Garnacha, Spain $22
Dinner B:
Dylan’s Special Fried Rice w/ Glazed Pork Belly and Hoisin Glazed Korean Short Rib.
Served w/ Brussels Sprout Salad.
Apricot Panna Cotta w/ Almond Streusel for Dessert.
Suggested Wine Pairing : Four Vines Zinfandel, California $28
Dinner C:
Oven Baked Filet of Icelandic Cod w/ Calbrian Chili Peas, Tumeric Roasted Cauliflower,
Potato Chickpea Fritters.
Served w/ Cucumber Raita Salad.
Apricot Panna Cotta w/ Almond Streusel for Dessert.
Montecchieesi Vermentino/ Chardonnay, Italy $22
Sides:
Pecorino Fries w/ Garlic Aioli $7
Chickpea Fries w/ Romesco $9
Crispy Cauliflower with Sweet Korean Glaze, Scallions and Sesame $9