Join us in the private dining room at Fields for an intimate, chef-hosted dinner celebrating the flavors of summer. This five-course plated experience features a seasonal starter, salad, choice of entrée, and dessert, each thoughtfully paired with rosé and warm-weather wines selected to complement the evening’s menu.

Menu

Table Starter
Fresh Focaccia

Appetizer
Hamachi Crudo | Pink peppercorn, compressed cucumbers, local mini herbs
Champagne Rene Geoffroy | Champagne Brut 1er Cru Rosé de Saignée

Salad
Beet Salad | Whipped goat cheese, roasted spiced walnuts, chive oil
Domaine Bernard Reverdy et Fils | Sancerre Rosé

Seafood Course
Seared Scallops | Local corn, tomato, Meyer lemon beurre blanc
Reeve Wines | Chardonnay “Septime,” Sonoma Coast

Choice of Entrée
Pork Tenderloin | Midnight Rose apricot compote, red watercress
Duck Breast | Charred radicchio, cherry gastrique, Tap Root Fields sorrel
Hirsch Vineyards | Pinot Noir “The Bohan-Dillon,” Sonoma Coast

Dessert
Roasted Peach | Brown sugar streusel, coconut ice cream
Weis Vineyards | Sparkling “Perle”

Limited to 12 guests, the evening is designed to foster conversation, connection, and an immersive culinary experience in a beautiful setting.