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

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