Petite Left Bank will host a Domaine Carneros Winemaker Dinner on Wednesday, February 28th. Guests will be able to enjoy a $175 five-course culinary journey prepared by Chef Brandon Breazeale that beautifully complements the wines presented by acclaimed winemaker Zak Miller who will be in attendance. 

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Menu:

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Starter: Utter Poached Marin Miyagi Oyster, smoked trout roe

~Brut~

1st Course: Dungeness Crab Tartarte, arugula, strawberry, black pepper tuile

~Brut Rosé~

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2nd Course: Cavatelli Pasta, forged mushrooms, black truffle, bottarga

~La Rêve 2016~ 

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Main Course: Wagyu Ribeye, asparagus, black sea salt

~Pinot Noir 2021~

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Dessert: Mimolette Cheese, marcona almonds, citrus marmalade

~Ultra Brut~