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Dishes
| Saute of Portobello Mushrooms with Leeks and Hazelnuts served with a Root Vegetable Puree | |
| 1991 Matanzas Creek Chardonnay | |
| Grilled Willowside Bacon-Wrapped Shrimp with Sonoma Field Greens, Saffron & Chive Oils | |
| 1989 Simi Reserve Chardonnay | |
| Rotolo of Smoked Sonoma Duck and Goat's Milk Ricotta | |
| 1990 Jordan Cabernet Sauvignon | |
| Lamb and Spanish Chorizo Empanadillas with Mole and a Sweet Potato and Plantain Mash | |
| 1990 Clos du Bois Briarcrest Cabernet Sauvignon | |
| Chefs' Cookie Plate |