Thursday, May 26, 2016

Veuve Clicquot Wine Dinner

Tonight we hosted an exclusive wine dinner with Veuve Clicquot Wine Cellars with 5 fantastic course paired with 5 exquisite wines.












Amuse Bouche
Potato Cup filled with Salmon Boursin Mousse
Heirloom Grape Tomato Slice, Crème Fraiche and Black Caviar
(Yellow Label Brut NV)












Appetizer
Baked Oysters Florentine with Sabayon Glaze
Yellow Label Brut NVSalad






Salad
California Heirloom Tomatoes, Rocket Salad Leaves
Rosé Poached Pear, Burrata Mozzarella Cheese
Candied Pecans and Black Garlic Croutons
Veuve Clicquot Rosé - Brut NV





Intermezzo
Basil Mint Sorbet







Entrée
8oz Allen Brothers Filet Mignon
Stuffed with Sea Scallops and Monterey Spot Prawn Mousse
Wrapped in Smoked Benton’s Bacon, Sauce Foyot
Fingerling Roasted Red Pepper Duchess Potatoes ~ Fava Bean Provençal
Veuve Clicquot Vintage 2004




Dessert
Bakeshop Team Specialty
Veuve Clicquot Demi Sec




Thursday, April 14, 2016

Stag's Leap Wine Dinner

Tonight we hosted an exclusive wine dinner with Stag's Leap Wine Cellars with 5 fantastic courses and 5 fantastic wines.




Amuse Bouche
Seared Scallops and Dungeness Crab, on top of Wilted Baby Spinach with Heirloom Tomatoes and Black Quinoa, garnished with Meyer Lemon Coulis and Flower Blossoms
Stag’s Leap Wine Cellars AVETA Sauvignon Blanc 2014

Salad
Chef’s Garden Hand Picked Baby Lettuce, Crumbled Echo Mountain Bleu Cheese, Candied Walnuts, Orange Slices and Fig Marmalade, Dandelion Orange Vinaigrette
Stag’s Leap Wine Cellars Karia Chardonnay 2014

Appetizer
Spiedini of Lamb Tenderloin and Garlic Prawns on Asparagus, and Parma Shaved Ham Risotto
Stag’s Leap Wine Cellars Hands of Time Red Blend 2012

Intermezzo
Lemon Lime Sorbet with Fresh Mint

Entrée
6oz Allen Brothers Prime Filet – Sauce Diane
with
Pan Seared King Salmon – Sauce Maltaise
Roasted Organic Marble Potatoes
Roasted Brussels Sprouts with Sliced Benton’s Bacon  
Stag’s Leap  Wine Cellars SLV Cabernet Sauvignon 2012
(The 1973 Cab won the 'Judgement of Paris' in 1976, and is the only red wine in the Smithsonian Institute)

Dessert
Layered Cake with Fresh Berries and Bavarian Cream
Stag’s Leap Wine Cellars Dessert Wine Ptolemy