Dinner at the Vineyard
Chef Chad Kaliher
Kachemak Bay Oysters
Oysters on the half shell topped with a morita chile-mango marmalade.
Blanc de blanc, Domaine St. Michelle, Washington
Mixed garden greens with toasted pinenuts,
asparagus, mint and feta cheese.
Tossed with champagne vinaigrette.
Sauvignon Blanc, Wilson Daniels, Paso Robles
Mussels poached in
a smoked tomato broth with fettuccine.
Rosé, Garnacha, Volteo, Spain
Sablefish glazed with
a preserved tangerine garlic hoisin sauce.
Local roasted root purée. Sautéed nettles & broccolini.
Pinot Noir, Buena Vista, Carneros, CA
A luscious New York cheesecake with a hint of local AuroraR* rosehip baked in a graham cracker crust.
Topped with sweetened sour cream and a sprinkle of local AuroraB* blueberry.
Late Harvest Riesling, Hogue, Washington
We are happy to adjust the menu to meet your dietary needs.
Saturday May 19, 2012 @ 6:30 p.m.
Center for Alaskan Coastal Studies
$85.00 includes tax and gratuity