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Saturday, February 18 |
5 - 8pm
The Dining Room at Mayacama is proud to introduce our first of many pop up Chef's Selection dinners, prepared by renowned chef Robert Leva.
This 5-course pre-set menu includes the finest of locally sourced ingredients, carefully combined and artfully presented. The experience is made even more extraordinary with specially selected wines that are thoughtfully paired with each part of the meal to accentuate the flavors and aromas of each course. Come join us for a remarkable evening and savor the flavors in exquisite style.
Sample Menu*
Amuse-bouche
Maitake Tempura
Grated Daikon and Meyer Lemon Ponzu
Oscetra Caviar on Lentil Blini w/ Smoked Crème Fraiche
Tiny Profiterole w/ Chicken Liver Mousse, Pear and Crispy Chicken Skin
Sparkling Wine, Roederer Estate, "L'Ermitage," Anderson Valley 2015
First
Big Eye Tuna Sashimi
Garden Beets, Winter Citrus, Candied Pistachio, Fennel Vinaigrette
Grüner Veltliner, Carlisle, Steiner Vineyard, Sonoma Mountain 2018
Second
“Surf and Turf” Agnolotti
Beef Short Rib, Leek, Spinach and Ricotta
Dungeness Crab, Garden Kale, Green Onion, Saffron, Mascarpone
Short Rib Consommé and Spicy Crab Oil
Chardonnay, Ramey, Russian River Valley 2020
Third
Roasted Lamb Loin
Green Garlic, Nettles, Marble Potatoes,
Winter Mushrooms Black Truffle
Sangiovese, Casanova di Neri, Brunello di Montalcino 2014
Fourth
Select Local and Imported Artisan Cheeses
Seasonal Accompaniments
Cabernet Sauvignon, J.H. Wheeler, Napa Valley 2019
Fifth
Dark Chocolate Tartlet
Candied Orange and Hazelnut Gelato
Dow's, 20 Year Old Tawny Port NV
*Menu & Pairing Selections Subject to Change
**Vegetarian options will be available
$250++ per person (includes wine) |