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Sextant Wines Harvest Crab Dinner

Celebrate the bounty of harvest with winemaker Alex Frost at our estate RBZ Vineyard in Templeton! The evening will begin with a trio of crab hors d’oeuvres paired with our 2012 Sparkling Brut, followed by Chef Joe White’s signature crab cake and king crab leg paired with our Founder’s Collection Caverio and Passage GSM blends. The meal will close with decadent tiramisu paired with our top-rated 2018 Octant Bordeaux blend.

Dinner Menu

CHEF’S HORS D’OEUVRES
Crab & Caviar Cocktail
Crab Mousse Peppadew Peppers
Crab & Truffle Shoyu Egg
with 2012 Sparkling Brut

— First Course —
CRAB CAKE
King & Dungeness Crab. Piquillo Pepper. Cilantro Slaw. Avocado.
with 2019 Caverio

— Second Course —
KING CRAB LEG
Sweet Corn & Crab Succotash. Linguica. Tomato Creole Sauce.
with 2019 Passage

— Third Course —
TIRAMISU
Espresso. Mascarpone. Cocoa.
with 2018 Octant

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