California has been producing some of the most popular wines in the country for a long time, but only recently have some producers hopped aboard the terroir train, focusing less on strong, marketable flavors and more on making their wines taste like where they’re grown. On Monday, October 1st, Yvonne’s is celebrating these “New” California wines, with a four-course dinner paired with some of Sommelier Nick Morisi’s favorite Golden State producers. From 7:00 to 10:00pm you’ll get a taste of chef Mark Cina’s specialties, like scallop crudo and olive oil-poached King Salmon, alongside wines you might not have heard of before, but you’ll definitely remember. Tickets are $175 each including all courses and pairings, plus tax and gratuity. Click this way to get yours. 

1
Olive Oil Poached King Salmon
cumin, coriander & caper emulsion, roasted cauliflower, marinated razor clam
’16 Liquid Farm “White Hill” Chardonnay, Sta. Rita Hills

2
Scallop Crudo
sunchoke & apple relish, apple mojo, caramelized lemon peel
’14 Peay Vineyards Chardonnay, Sonoma Coast

3
Roasted Duck
chicory-orange glaze, gingered beets, slow cooked blackberry, black walnut, sorrel
’16 Littorai “Les Larmes” Pinot Noir, Anderson Valley
’13 Chanin “Zotovitch Vineyard” Pinot Noir, Sta. Rita Hills

4
Chocolate Plum Cake
andoa noir chocolate, fromage blanc & summer truffle ice cream
’05 Qupe “Hillside Estate” Syrah, Santa Maria Valley