CHEF STEFAN PENA
Join us at Tease Ashland on 2nd & Main
on Sunday, July 25th from 6-9p
for four courses of global fusion cuisine
celebrating our newest wines and current releases.
Meet Bill and Barbara Steele
"Assistants to the Grapes"
and learn a bit about how to go
from bud to bottle the Biodynamic way!
Heirloom Tomato Salad
with Bay Scallops & Peas
Spilt English Peas, Mint,
Preserved Meyer Lemon Nage,
& Buffalo Mozzarella
2009 SPIRAL 36 
Quail
with Vin Dolce & Rosemary
Pan Roasted with Rosemary and Prosciutto Ham,
Crisp Radicchio, Parsley, Rocket
and Creamy Tofu & Raspberry Vinaigrette
2009 GRENACHE ROSE
Lamb Rib Eye Steak
Seared with Cipollini Onions
and Deglazed with Aged Balsamic Vinegar
Dusted in Dehydrated Cured Black Olives,
Braised Rainbow Chard,
“Faux” Potato Soufflé and Truffle Oil
2008 GRENACHE 74 
Burnt Sugar Goat Cheese Cake
Silken Goat Cheese Cake
with Scotch Butterscotch Drizzle and Cilantro
2007 SYRAH
Vegan & Vegetarian Options
Please call Julie O at Tease Ashland
on 541 488 1458 to arrange.
ALL FOUR FEATURED WINES
ALSO AVAILABLE BY THE BOTTLE
$65/PERSON
Price includes four-course dinner with four wine pairings.
RESERVATIONS
Tease is tiny, just 4o seats. Reservations are required.
