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We will be pouring the following Caymus wines
paired with a specially-crafted menu from Chef David Quintana:

Arugula, Frisée & Endive Salad, Walnut, Pear, Blue Cheese & Pancetta
Emmolo Sauvignon Blanc, Napa Valley CA
Seared Scallop with Celery Root & Apple-Fennel Slaw
Mer Soleil Chardonnay, Santa Lucia CA
Coffee-Rubbed Pork Belly, Parsnip Purée, Cheerwine-Pork Jus, Roasted Carrot
Emmolo Merlot, Napa Valley CA
Mer Soleil Pinot Noir Reserve, Santa Lucia CA
Braised Beef Short Rib, Wilted Greens, Potato Purée, Red Wine Beef Glacé
Caymus Vineyards Cabernet Sauvignon, Napa Valley CA
All-American Artisinal Cheeses, Fig Jam, Honey and Melon
Caymus-Suisun Grand Durif Petite Sirah, Suisun Valley CA


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