$125 all inclusive ($50 deposit today, balance paid at event)

FINS & FEATHERS, a pop-up dinner by Singaporean Chef Jin Chua

served with 5 new wines from Tessier. At Tessier Winery on SAT April 26th. Doors at 6pm, snack and wine from 6:30-7pm and dinner from 7pm-9pm-ish. You will be seated with your party at a community table or bar. Each course is paired with a new Tessier Wine from our spring releases.

Taro Chips . Taro Croquette

Served with Tessier Chardonnay

Californian 'Rojak': Honeyglow pineapple

Fermented Soy Bean Sauce . Green

Chickpeas. Jicama. Celtuce

Seasonal Berry . Micro Cilantro (VG)

Served with Tessier Electric Ladyland Blend

Black Cod . Manila Clams . Asam broth

Okra. Ikura. Sugar Snap Peas. Pea Shoots

Served with Tessier Soul Love Blend

Peking Duck breasts. Purple Sweet Potato

Nanatsuboshi Rice . Asparagus.

Seasonal Greens

Served with Tessier Gamay Noir

Coconut Lace Crepes + Pineapple Jam (VG)

Served with Tessier Gewürztraminer

Sunday April 27th - 11am-5pm

No reservations needed