Savor seasonal produce and locally grown food at our inaugural event at Wine & Roses. Each of the brunch bites below was carefully crafted to pair with Lodi white, rosé, and sparkling wines.
Sunday Menu
Crafted by Chefs Jacob Des Voignes, Ian Bens, and Scott Davis of Wine & Roses
Sparkling wine pairings
Pacific oysters, blood orange mignonette
Winter truffle gougeres (savory pastry puff)
Smoked salmon crostini, herb creme fraiche, caviar
Dungeness crab vol au vent (small, hollow pastry), tarragon, and citrus
White wine pairings
Beet and goat cheese sliders, brioche roll, chopped peas, arugula
Baked polenta, onion jam, winter mushrooms
Endive spear, crescenza cheese, walnut, cara cara orange
Rosé wine pairings
Blood oranges glazed wagyu beef, puffed black rice cracker
Lamb roulade skewer, Meyer lemon-toasted nori vinaigrette
Pomegranate cured Mt. Lassen trout, whipped ricotta, amaranth (grain)