Father’s Day Dinner

Brussels, parsnip mashed potato and apricot coulis.

Fingerling potato hash, asparagus and rosemary cab demi.

Aviation Gin, sweet vermouth, Campari served over large cube with orange twist.

Woodford Reserve, Myers lemon, dash bitters, ginger beer.

Fra diavolo burst tomatoes, saffron aioli and chive oil.

Kenwood Pinot Noir Monterey/Sonom, CA. Notes of ripe black cherry, smoky oak and dark cola on the nose. Lush fruit forward strawberry and cherry entry on the palate with a bright cinnamon pie crust finish.

Six Ridges Chardonnay Russian River Valley, CA. Aromas of butter-poached peach, white flowers, caramel and pineapple tart with a velvety, crisp, fruity light-to-medium body and a smooth complex, long crisp apples, baklava, vanilla bean and coconut custard finish with and heavy oak flavor.