DAOU Wine Dinner at 4 Saints

Join us for an extraordinary evening of exquisite flavors, elevated wines, and breathtaking views at the rooftop 4 Saints restaurant, featuring a five-course menu crafted by Executive Chef Richard Crespin, paired with some of DAOU’s most celebrated vintages. The evening begins with a cocktail reception, followed by a progression of innovative dishes as the sun descends behind the majestic San Jacinto Mountains.

Menu Highlights:

• Cocktail Reception: Tartare with beef, date, Aleppo and endive; Caviar with confit potato and crème fraiche; Sea Urchin with brioche, fava bean and pickled mustard seed; and Beet with charred pepper hummus and Aleppo labneh
• Starter: Ube Gnocchi with bay scallop, shallot brown butter and Pecorino
• Third Course: Chilean Sea Bass with Miso, preserved lemon, Maitake mushroom and green tomato
• Entrée: Ribeye with charred Shishito, roasted bell pepper purée, Kecap Manis and kumquat sambal
• Dessert: Chocolate Sticky Toffee Pudding with candied walnuts, toffee sauce and Stracciatella gelato

DAOU Wines include Rosé, Reserve Chardonnay, Reserve Seventeen Forty, Soul of a Lion and Pessimist.