Spring Culinary Series by Cornucopia

Nita Lake Lodge + Burrowing Owl Estate Winery

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Reception

Vegan Cheeze Boards - Merlot swirl, truffle & sage,cranberry lavender, chipotle cheddar, 

hempseed & stinging nettle VG, GF

Vegan Porcini “Foie Gras Torchon” - lemon chutney, 

sauvignon blanc reduction VG, GF

2020 Rose

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Amuse Bouche

Cured Duck Carpaccio - mustard seeds, pickled shallots, watercress, burnt orange, 

truffle & horseradish vinaigrette GF

Pickled Beet & Radish Carpaccio - mustard seeds, pickled shallots, watercress, burnt orange, 

truffle & horseradish vinaigrette VG, GF

2015 Sauvignon Blanc

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Appetizer

Seared Diver Scallop - with cauliflower, mint, pears & speck GF

Seared King Oyster Mushroom - with cauliflower, mint, peas and vegan speck VG, GF

2018 Voignier

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Appetizer

Roasted Chicken Breast - with mushrooms, fiddleheads and roasted carrots GF

Roasted Squash - with mushrooms, fiddleheads and roasted carrots VG, GF

2019 Pinot Noir

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Entree 

Filet Mignon - with roasted beets, blistered tomatoes and chimichurri GF

Eggplant Steak - with roasted beets, blistered tomatoes and chimichurri VG, GF

2018 Athene

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Dessert 

Chocolate Tart - sweet potato crispy paper, cassis jelly, port wine sauce GF

Chocolate Vegan Tart - sweet potato crispy paper, cassis jelly, port wine sauce VG, GF

Coruja NV

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Please inform your server of any allergies or dietary restrictions. 

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