Nick decided to retire from The Cave and Ventura Wine Store to travel with his wife Jennie. We've known Nick for almost thirty years and were happy to be part of his celebration dinner.
Each course of the meal was paired with three different wines. Here's the menu:
- Laetitia Brut Cuvee
- First Course-Salmon confit with saffron butter sauce, balsamic caviar and dill oil paired with chardonnays -- Mer Soleil Silver (unoaked), Orogeny Russian River Valley and Beringer Luminous from Napa Valley.
- Second Course-Sous Vide duck breast, wild mushroom arugula salad and white truffle mustard vinaigrette paired with pinot noirs -- Ten Span-Santa Barbara County, Talbot Logan-Santa Lucia Highlands and Sterling from Caneros.
- Third Course-Braised short rib (breaded and fried) with Moroccan spiced quinoa risotto and coffee glaze paired with zinfandels--Castoro Cellars Zinfusion-Paso Robles, Rosenblum Cellars-Sonoma and Ridge East Bench.
- Fourth Course-Slow roasted herb crusted prime rib with Peruvian purple potatoes and peppercorn cream sauce paired with Cabernet Sauvignons--Justin Vineyards-Paso Robles, Provenance-Rutherford and Rodney Strong Reserve from Sonoma.
- Fifth Course-Dessert-Trio of house made truffles.
With Jennie Fisher
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