The Holiday Dinner at Auberge Du Soleil was fantastic. From hors d'oeuvres to desert, black ties to ball gowns, and Champagne to Cabernet, the night was a dazzling success.

Our dinner menu: Chef's Choice of Amuse Bouche; Roasted Chestnut Soup, Applewood Smoked Bacon, Brioche Croutons OR Burratta Salad; MEAT: Cabernet Braised Short Rib, Wild Mushroom, Farro, Parmesean, Sunchoke Puree, Crispy Parsnips OR FISH: Chef's Choice of Seasonal Fish, Nicoise Olive, Lemon Risotto, Lemon Thyme OR VEGETARIAN: Jus Gnocchi; Chocolate, Caramel Fleur de Sel Tartlet, Vanilla Bean Milkshake.

The food was served with hand selected PREMIUM wines from our cellar! Special thanks to Tom Kenefick for donating a case of his fabulous Cabernet Franc!

Music and special lighting was provided by San Francisco famous Dj Dave Gillis of Harry Denton's Starlight Room at the Sir Francis Drake Hotel.