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The Catena family has poured their lives, passion and spirit into transforming a desert into some of the most beautiful and unique vineyards in the world.
The family has passed their knowledge from generation to generation and blended that collective memory of family with state-of-the-art science from the new world of viticulture. The wines will be paired with a complementary five-course menu developed by Executive Chef Ryan Keough, which includes:
EAST BEACH BLONDE OYSTER – Smoked salmon roe, prosecco mignonette, chervil.
MUSCOVY DUCK & FIG SAUSAGE – Rosemary mustard, house pickled vegetables, garlic points.
CRISPY BACON & EGGS – Poached quail egg, pork belly, frisée and apple salad.
BRAISED BEEF CHEEKS – Asiago polenta, crispy Brussels sprout leaves.
SHEEP’S MILK SARDO – Fig jam, toasted crostini.
