Viewing Posts in the ‘Menus’ Category


June 12

0
2009

Winery Chefs Summer Menu 2009

Summer Menu 2009

 

    Light, Crisp White Wines

panzanella salad with garden tomatoes, cucumbers, skyhill goat cheese, olives, red onions, capers, garlic croutons, sherry vinaigrette

olive oil poached halibut with preserved lemon-fennel relish, carrot jus and mache

brandade croquette with piquillo pepper coulis

 

                                                                Medium Bodied, Fruit Forward Whites

ricotta stuffed squash blossoms with shaved zucchini salad, mint, toasted pine nuts

kippered wild king salmon salad with summer beans, sweet 100 tomatoes, fines herbs, and horseradish crème fraîche

stripped bass with tomato consommé, braised fennel, meyer lemon olive oil

 

   Full Bodied Whites

grilled peach salad with endive, point reyes blue cheese, shallots, hazelnuts, and champagne vinaigrette

lobster ravioli with chanterelle mushrooms, brentwood corn and saffron nage

pan seared quail with morel mushrooms, fava beans, and thyme jus

  

Off Dry Whites

heirloom tomato gazpacho with serrano ham and hard cooked egg

angry gulf shrimp with green papaya salad

pan seared diver scallop, heirloom melon salad, jalapeno peppers, cumin-lime vinaigrette

 

                                                           Lighter Reds (think rose) 

lulu’s bouillabaisse with rouille

grilled vegetable terrine with smoked tomato coulis

 mary’s free range chicken under brick with provencal vegetables and black truffle sauce

 

                                                   Medium Bodied, Low Tannin Reds

smoked duck breast salad, figs, grilled red onions, chanterelle mushrooms, hazelnuts and sherry vinaigrette

cedar planked wild king salmon with cherry cola bbq sauce and succotash

grilled pork chop, penne gratin, savory summer beans and bacon oo-la-la

 

                                                                Full Bodied, Big Fruit Reds 

grilled flat iron with chimichurri, pole beans and crispy potatoes

grilled opah with ratatouille, crispy polenta cake, and warm balsamic-shallot jus

ras el hanout and orange marinated pozzi lamb t-bones, chana dal, arugula and pepper salad

 

                                                      Young, Big, Bold Tannic Reds

grilled eye of rib-eye and shallot sauce, potato gratin and sausalito watercress

grilled pozzi ranch lamb tenderloin with eggplant lasagna, and tapenade sauce

tournedos of sturgeon, horseradish potato puree, port reduction, romano beans, upland cress 

  

                                                                Older Vintage Reds 

slow roasted pozzi rack of lamb, fresh shelling beans, tomato confit, squash, rosemary jus

pan seared squab with giblet-thyme jus, corn cream, potato ravioli, pea tendrils

seared dry aged n.y strip with  wild mushroom tart with two sauces; béarnaise and bordelaise

 

                                                     Semi-Sweet Dessert Wines

apricot and cherry galette

crème fraîche ice cream with sebastopol berries

assorted seasonal sorbets

                                                   Sweet Dessert Wines

peach tart tartin with honey ice cream

mission fig, mascarpone cheese, and walnut tart with anis gelato

crème brulee

 

                                                                  Port 

sharfen berger chocolate truffle cake with blue bottle coffee Ice cream

scharfen berger pot au crème

sundried cherry and chocolate bread pudding 


Winery Chefs offers cheese course for all styles of wines, please feel free to make a cheese course as one of your options

March 05

0
2009

Spring Menu

Spring Menu 2009

Light, Crisp White Wines

 baby beet salad with sky hill farms feta, fava beans, mache, with preserved lemon vinaigrette

raw and cooked artichoke salad with serrano ham, baby arugula, piquillo peppers, aged manchego and sherry vinaigrette

frito misto with seasonal fish and vegetables and smoked paprika aioli

 

                               Medium Bodied, Fruit Forward Whites

 sunchoke and green garlic soup with fromage blanc

 panko crusted black cod, apple braised pork belly, fava beans and spring onions

 olive oil poached albacore tuna salad, blood oranges, shaved fennel, cured black olives with tarragon aioli

 

Full Bodied White

pan seared maine diver scallop, carrot puree, butter braised radish and english peas

crispy cornish game hen with thyme jus and stewed spring vegetables -baby turnips, carrots, artichoke, and fingerling potatoes

farm fresh egg, pancetta and penne pasta carbonara

 

Off Dry Whites

chilled sweet pea soup with cucumber and dungeness crab

angry gulf shrimp with green papaya salad

leek and blue cheese galette with chicory salad

 

 

Lighter Reds

 

sky hill farms goat cheese agnolotti with wild mushroom fricassee

 pan seared wolfe quail with ragout of morel mushrooms, ramps, apple wood smoked bacon and banyuls reduction

 iberian seafood stewed with chickpeas, chorizo, cabbage, piquillo peppers

 

Medium Bodied, Low Tannin Reds

liberty duck breast, green olive sauce, rancho gordo beans with braised greens

cedar planked loch duarte salmon, lentils, english peas, bacon and baby fennel 

grilled niman ranch pork tenderloin with sun-dried cherry black pepper sauce and seven grain salad


Full Bodied, Big Fruit Reds

 

grilled leg of lamb with romesco sauce, grilled spring onions and garlic potatoes

bacon wrapped tuna steak with port reduction, portabella mushrooms, swiss chard and turnip puree

five dot ranch beef two ways, braised short rib and grilled strip steak, fennel risotto and sausalito watercress

 

Young, Big, Bold Tannic Reds 

grilled eye of rib-eye and shallot sauce, fennel-potato gratin and cavalo nero

pozzi lamb loin and rosemary jus, parmesan risotto stuffed grape leaves, fava beans and morel mushrooms

coco nib crusted venison loin with rhubarb compote, sunchoke two ways-fried and pureed 

 

 

Older Vintage Reds 

slow roasted strawberry mountain beef tenderloin with truffle sauce, thyme braised carrots and potato gratin 

pan seared squab with giblet veloute, potato ravioli, pea tendrils

don watson napa valley spring lamb, baby vegetables and natural jus

 

                                    Semi-Sweet Dessert Wines

 

meyer lemon ice cream with stewed rhubarb and almond twist

strawberry rhubarb gallete with whipped crème fraîche

Assorted seasonal sorbets

 

Sweet Dessert Wines 

sweet ricotta crespella with candied kumquats and strawberries 

dried apricot and pistachio tart

crème brulee

 

Port 

sharfen berger chocolate truffle cake with blue bottle coffee Ice cream

scharfen berger pot au crème

sundried cherry and chocolate bread pudding 

Winery Chefs offers cheese course for all styles of wines, please feel free to make a cheese course as one of your options.