Salar welcomes Ehlers Estate winemaker, Laura Díaz Muñoz. Join Laura alongside Chef Margot Blondet for a high-end wine experience featuring six wines and food pairings.
MENU:
Seared U-10 scallop, mixed organic greens, toasted almonds, and grilled peaches tossed in a guava dressing
Roasted, spicy pork belly slices on a bed of parsnip & Parmegiano cheese purée with roasted grapes
Pan seared USDA Choice boneless Delmonico ribeye, highly marbled and wet aged for 21 days. Served with sautéed mushrooms with bacon, truffle mashed potatoes and a Brandy & garlic pan sauce
Dark Belgian chocolate quenelles in a fresh cherry sauce
WINE:
Ehlers Estate Sauvignon Blanc
Ehlers Estate Portrait Red Blend
Ehlers Estate Merlot
Ehlers Estate Napa Valley Cabernet Sauvignon
Ehlers Estate Cabernet Franc
Ehlers Estate 1886 Cabernet Sauvignon