Clos du Val
Sunday, July 14th
Come enjoy a five-course dinner prepared by Iva Lee’s Executive Chef Christopher Starr, paired with amazing wines from Clos du Val winery.
Chilled Summer Peach & Tahitian Vanilla Soup with Citrus Salad
2012 Clos Du Val Sauvignon Blanc, Napa Valley
The aromatics are alive with notes of tropical fruit, pineapple and fresh grass. It opens with flavors of citrus, guava, and fresh apples that meet a rich yet vibrant mouthfeel.
Macadamia Nut Crusted Scallop with Panchetta Chip & Apricot Puree
2010 Clos Du Val Chardonnay, Carneros
Aromas of crème brulée accented with hints of pear, white peach and apricot. The palate is met with rich, tropical fruit flavors and a subtle touch of citrus.
Grilled Pork Loin with Huckleberry Gastrique, Butter Poached Summer Peas & New Potato Puree
2010 Clos Du Val Pinot Noir, Carneros
This vintage of Carneros Pinot Noir is presented with a lovely ruby color. Aromatic spices awaken the nose with bright raspberry, red currant and cherry.
Braised Short Rib over Smoked Creamy Grits, Black Cherry &
Wine Reduction with Blistered Asparagus
2010 Clos Du Val Cabernet Sauvignon, Napa Valley
Its opulent, brooding purple hue is accentuated with aromas of ripe black and red fruit, black pepper and subtle hints of toast.
Baked Peach with Brown Sugar Ice Cream& Vanilla Whip
$65 Per Person