Four Courses, Four Vintages! Enjoy dinner prepared by Chef Volker Lutz and exquisitely paired with our library, pre-released and current vintages of Trilogy!
6:30pm Sparkling Wine Reception featuring our Espumosa, served with Small Bites
Smoked Duck and Black Bean Tamal with a Trilogy Mole and Micro Arugula
Tapenade Crusted Petit Rack of Lamb with Shiitake Basmati Rice,
White Balsamic &Thyme Gastrique
Barbacoa Beef Brisket with Rosemary Parmesan Whipped Potatoes,
Seasonal Grilled Vegetable
Chocolate and Chile Creme Brûlée with a Seasonal Berry Embellish