Dinner Menu

Thursday and Friday, 5:30–8:30 P

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1^st Course – Paired Salamandre Sauvignon Blanc 2014 Arroyo Seco

Fresh pacific oysters three ways

Kumamoto Oyster on the half-shell with a grapefruit granita

Angels on Horseback, pancetta wrapped

Pecan Crusted Oysters with a Greek yogurt lemon aioli

Vegetarian Option

Braised and Raw Artichoke Salad with Arugula Pasta and Parmesan Crisps

2^nd Course – Paired with Salamandre Pinot Noir 2013 Arroyo Seco

Smoked Mushroom Soup with Garnish of Grilled Cheese Croutons

Inspired by this very enjoyable time of year, lightly smoked oyster, shitake and Morell mushrooms with grilled gruyere cheese croutons.

3^rd Course – Paired with Salamandre Coyote Cuvee 2007 Arroyo Seco Wiley Ranch

Oxtail Ravioli with sautéed spinach

Braised oxtail ravioli with celeriac, sautéed spinach and oxtail jus

Vegetarian Option

Face meets Earth

Mint Tagliatelle with morel mushrooms

4th Course – Paired with Salamandre Primitavio 2013 Monterey County

Pork tenderloin stuffed with Humboldt fog cheese, olive tapenade served with marinated smoked eggplant

Vegetarian Option

Smoked eggplant and red bell pepper lasagna

5^th Course Dessert Paired with Salamandre Late Harvest Sauvignon Blanc 2011 Arroyo Seco

Cheese Platter Imposter

Blue cheese truffles, apricot nut nougat, chocolate dipped honeycomb

With jasmine infused cream

Thursday and Friday, 5:30–8:30 PM

All dishes are prepared and served by the Cabrillo College culinary arts advanced class.

*Note, the consumption of raw or undercooked shellfish and meats may increase your risk for foodborne illness.