Kate Romane welcomed us back to e2 for a multi-course dinner matched to wine created by women winemakers selected by Jack Brice.

First Course
anti pasta with local charcuterie by Crested Duck Charcuterie, seasonal selection of cheeses and veggies served with grilled focaccia

Taittinger Domaine Carneros Brut Cuvée, California USA

Second Course
zucchini & prosciutto risotto with shrimp

Jean Luc Colombo Cape Bleue Rose Provence 2012, Southern France

Third Course
farmer greens with light vinaigrette, goat cheese and toasted walnuts

Fourth Course
ricotta ravioli with oxtail ragu made with heirloom tomatoes and farm herbs

Eden Hall Shiraz Eden Valley 2005, South Australia

and

Chateau d’Or et de Gueules, Costieres de Nimes Cuvée Trassegum 2009, Southern France

Fifth Course
peach and blueberry cobbler with house made vanilla gelato

Ch. Bordenave Sauternes 2010 Bastor Lamontagne, France