WEDNESDAY, APRIL 3 THURSDAY, APRIL 4
LAMB LOIN
SPICED, CURED & SEARED SPRING ASPARAGUS, EGG YOLK
PAIRED WITH:
Pierre Gimonnet, Brut Blanc De Blancs, ‘Cuis 1er Cru’, Champagne, France MV
LAMB MARROW CUSTARD
MEYER LEMON SABAYON
Buisson-Charles, ‘La Maréchaude’, Pouilly-Fuissé, Burgundy, France 2021
LAMB TARTARE
CAPAY VALLEY QUAIL EGG, FAVA BEAN
Morey-Coffinet, ‘Les Chaumes’, Chassagne-Montrachet, Burgundy, France 2021
CRISPY BRAISED LAMB
CAPER AIOLI, GRILLED CASTELVETRANO TAPENADE
Fratelli Aresca, ‘Costareto’, Barolo, Piemonte, Italy 2019
ROASTED RACK OF LAMB
GLAZED NANTES CARROT, TRUFFLED GREEN LENTILS
Lopez De Heredia, ‘Vina Tondonia Reserva’, Rioja, Spain 2011
CHAMOMILE PANNA COTTA
LEMON, HUCKLEBERRY, PISTACHIO CRUMBLE
Mullineux, ‘Straw Wine’, Chenin Blanc, Swartland, South Africa 2022
Enjoy the Sacramento region’s bounty and highest quality seasonal ingredients at Ella, join us!