Taste the blossoms of spring and celebrate the beginning of the growing season with an extraordinary food and wine pairing experience featuring many different edible flowers! Culinary Director and Executive Chef, Becca is crafting a beautiful five-course meal that will showcase edible flowers from around our estate vineyard – please see the full menu below. This not-to-miss seasonal experience will include elevated wine pairings with every course, so we invite you to reserve your seats now.

Thursday, April 27 | 6 pm
$115 per person | $95 for club members

Menu
First Course – Rose petal & shrimp summer rolls – tiger white shrimp, rice vermicelli, English cucumber, rosé ponzu
Second Course – Spring flowers and halloumi – grilled cypress cheese, radish, citrus zest
Third Course – Smoked salmon salad – spring herb flowers, fresh peas, favas, lemon ricotta
Fourth Course – Duck breast with forbidden rice and nasturtium – local duck breast, roasted strawberries, pink pepper
Fifth Course – Pavlova – fresh mango, ginger, rosé redux and rose petals