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

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

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

Lemon Lime Sorbet with Fresh Mint

6oz Allen Brothers Prime Filet – Sauce Diane
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)

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