A South American inspired menu created to pair with Integrity's newest release of wines.
Join us for 7 courses and 7 wine tastings with Chef Diego Felix and winemaker Mark Hoover.
In an effort to create a climate conscious menu we will emphasize the beautiful produce and seafood of the Central Coast in this seven course menu. Entirely plant based menus can be created upon request.
TICKETS ARE NOT SOLD OUT. PLEASE EMAIL US AT INFO@COLECTIVOFELIX.COM
$150 per person (non-wine club members)
$130 per person (wineclubmember)
Email us at email@example.com with any questions or dietary restrictions.
Menu (please allow for small changes)
2018 Pinot Grigio, Monterey
Pacific Ocean oyster + almond cream + meyer lemon + Monterey honey + crystal salt
2018 Chardonnay, Santa Lucia Highlands
mandioca mbeyù + sheep cheese & apple + alliums compote + pear sauce
2018 Riesling, Santa Lucia Highlands
oyster mushroom & ricotta sorrentino+ white mole + crumble toasted almonds + nasturtium oil
2018 Rose of Pinots, Santa Cruz
local fish crudo + grapefruit aguachile + shaved radish + roasted purple yam + chili oil + redwood powder
2017 Estate Pinot Noir, Krause Vineyards
calamari, black trumpet mushroom & seaweed + hibiscus compota + rye bread
2017 Cabernet Sauvignon, Santa Cruz Mountains
purple corn & duck tamal + plum mole + charred salsa criolla
2018 Late Harvest Riesling, Santa Lucia Highlands
pear tart in quinoa crust + butternut squash coulis + jasmine oil