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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