Dinner at the Vineyard

Center for Alaskan Coastal Studies

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

Spring Salad
Mixed garden greens with toasted pinenuts,

asparagus, mint and feta cheese.

Tossed with champagne vinaigrette.
Sauvignon Blanc, Wilson Daniels, Paso Robles

Mussels
Mussels poached in

a smoked tomato broth with fettuccine.
Rosé, Garnacha, Volteo, Spain

Sablefish
Sablefish glazed with

a preserved tangerine garlic hoisin sauce.

Local roasted root purée. Sautéed nettles & broccolini.
Pinot Noir, Buena Vista, Carneros, CA

Rosehip Cheesecake
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