Two Chefs, Five Courses, One Menu with 44 Farms and selected wines The 44 Farms Dinner Menu prepared by Chef Olmos. Chef Daniele Puleo expertly matches wine with each plate and discusses each pairing.
Ranchers Caviar: Tenderloin tartare with Potato Blini and daikon root slaw paired with 2014 Marchesi di Barolo "Maraia" Barbera del Monferrato, Piemonte
Cowboy Coulotte Salad: Charcoal roasted coulotte with green tomatoes, red onion, roasted beets and charred salsa vinaigrette paired with 2010 Castello di Querceto Chianti Classico Riserva, Toscana
Braised Hangar Steak: Tomato and onion braised hangar steak over celery root puree, butter poached wild mushrooms and natural pan gravy paired with 2014 Michael David "Incognito" Rhone blend, Lodi, CA
Kessler Pecan Smoked Prime Rib: Shaved prime rib on horseradish creamed corn and fried leeks paired with2014 Atlas Peak Cabernet Sauvignon, Napa Valley
Candied NY Strip and Peppers: Orange candied NY strip steak, grilled shishito peppers, vanilla bean gelato and chocolate pecans paired with Lombardo Marsala Dolce, Sicilia