Upstairs at Gwen Spring Foragers Dinner

Celebbrate the turning of the season at the Spring Foragers Dinner, featuring a curated Spring menu by Executive Chef Matt Jergens paired with their Sommelier's selected wines.

Menu:

AMUSE | MUMM NAPA BRUT PRESTIGE NAPA VALLEY, CA
parisian gnocchi, ramp green veloute, crispy rabbit confit

SOUP | CHILLED ASPARAGUS & GREEN GARLIC SOUP 
lap cheong, fried shallot

STARTER | LOUIS JADOT STEEL CHARDONNAY, BURGANDY, FR
seared scallops, favas, spring peas, white asparagus, guanciale, nasturtium ravigote

MAIN | SIDURI PINOT NOIR, WILLAMETTE VALLEY, OR
american wagyu striploin, morels, fiddleheads, fennel and carrot ravioli, bone marrow jus, sunflower shoots

DESSERT | GRAHAM'S 10 YR OLD TAWNY PORT, DOURO, PORTUGAL
rhubarb tart, green strawberry chow chow, basil gelato

DATE AND TIME

Tuesday, May 15, 2018

6:30 PM – 10:00 PM 

TICKETS: https://www.eventbrite.com/e/u...