McKenna’s on the Bay Wine Club Dinner Menu: prepared by Chef Art Gonzalez
Attended By: Teri Williams
Best Bite: Pan seared Sonoma Valley Foie Gras
Blue Abalone Ceviche served with Domaine Ste. Michelle “Luxe” Champagne
Thai Spiced Australian Lobster with eroica Gelee and julienne of asian pear served with Eroica Riesling
Mano De Leon Scallop with spanish corizo, pacific broth and blood orange. Served with Chateau Ste. Michelle.
Quillisascut goat cheese flan with heirloom beets and pistachio vinaigrette. Served with Erath Dundee Estae Pinot Noir.
Pan Seared Valley Foie Gras with pepper bacon, toasted brioche and northstar merlot jam. Served with north star merlot.
Szechwan Marinated Tenderloin of Elk with huckleberry mole and truffled potatoe croquettes. Served with Spring Valley Red.
