Cali-Mediterranean Table

Menu

• Hors d’oeuvre
  • Salmon Kibbeh Nayeh > Skuna Bay Salmon with Bulgur, Red Peppers, Spices, Herbs, Preserved Lemon Aïoli, and Leeks
  • Lamb Kofta Lollipops with Mint Labneh, Marash Peppers, and Marinated Tomatoes
  • Red Lentil Cakes with Onion, Garlic, Red Pepper Paste, Herbed Bread Crumbs, and Armenian Cheese
  • Kalamata–Shrimp Salad with Capers, Extra Virgin Olive Oil, Garlic, Shallots, Herbs, and Watermelon Radishes
  • Bouvet-Ladubay Excellence Rosé Brut NV
  • Poema Cava Brut NV
• Dinner
  • Sea Scallop Crudo with Lemon Zest, Yuzu, Coriander Oil, Cucumber, Aleppo Pepper, Sumac, and Petite Greens
  • Cakebread Cellars Sauvignon Blanc 2013
  • Jidori Chicken Meatballs with Rice, Ras el Hanout, Mint, and Savory Broth
  • Louis Jadot Mâcon-Villages Chardonnay 2014
  • Chermoula and Spice–Rubbed Salmon with Mujaddara, Pickled Onions, Shaved Fennel, and Labneh
  • ​Foley Santa Rita Hills Pinot Noir 2012
  • Lamb Shoulder Tagine with Pearl Couscous Risotto, Pan Jus, Roasted Carrots, and Urfa Biber
  • ​St. Francis Winery & Vineyard Sonoma Valley Merlot 2012
  • Banana Brûlée with Caramelized Bananas, Salted Cardamom–Butter Crust, Banana Custard, Vanilla Bean Whipped Cream, and Caramel Sauce
  • Taylor Fladgate 10-Year-Old Tawny Porto NV
  • A selection of fine wines will be served with this dinner.