Pan Seared Diver Scallop, Braised Radishes and English Peas, Coriander Carrot Puree

Spring Menu 2013

All dinners come with a selection of three passed hors d ‘oeuvres

Three Course Menu

*choose one item from each course selection*

appetizer

Asparagus with sauce gribiche and fine herbes salad

Sunchoke and spring garlic soup with fromage blanc

Pan seared diver scallops, meyer lemon buerre blanc, carrots and English peas

entrée

Slow roasted Niman Ranch eye of rib-eye with truffle jus, potato gratin

with Sausalito watercress and shaved fennel

                                       Pan seared Heritage pork loin chop with sun-dried cherry and black pepper sauce

with radicchio and seven grain salad

Don Watson Napa Valley spring lamb, fricassee of spring vegetables and natural jus

dessert

Individual strawberry and rhubarb galette with whipped crème fraiche

Pistachio cake with apricots and mascarpone cheese

 chocolate truffle cake with espresso Anglaise

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

Four Course Menu

choose one item from each course selection*

first

Sunchoke – spring garlic soup with fromage blanc and Meyer lemon olive oil

Spring lettuces with Serrano ham, artichokes, Spanish almonds and piquillo peppers

Baby carrot and pea tendril salad with Sky Hill farms feta,

fava beans with preserved lemon –tarragon  dressing

second

Pan seared black cod with brandade puree and Spanish clam chowder

Soy Braised pork belly “steak” with poached cherries sweet and baby bok choy

Country fried Bandera quail with wild mushroom fricassee

third

Grilled N.Y strip loin with mignonette sauce, red wine glazed spring onions, heirloom carrot salad, crispy polenta,

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

Pan seared five spice rubbed squab with rhubarb compote, sunchoke two ways-fried and pureed and braised mustard greens

fourth

Goat milk panna cotta with tart cherry sauce and almond cookie

Sweet ricotta crespella with kumquats and strawberries

E. Guittard bittersweet pot au creme, chocolate sea salt cookie

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

Spring 2013

family style menu

choose one

roasted striped bass in fennel, lemon and white wine

Moroccan Spiced spring chicken cooked under brick

horseradish herb crusted pork tenderloin with mustard sauce

grilled Spring lamb with green garlic pesto

grilled flat iron steak with maître d’ butter

                                                                                        choose three

baby spinach and arugula salad with avocado, grapefruit and feta cheese

little gem lettuces with green goddess dressing and parmesan croutons

                                                  asparagus with spring herbs and Meyer lemon aioli

roasted baby beets and carrot salad with goat cheese and candied pecans

fresh mozzarella with English peas, crispy prosciutto and EVO

                                                    ragout fava beans, English peas, wild mushrooms and leeks

roasted sunchokes, spring onion and sage

oven roasted baby carrots, thyme and cured black olive

tagine of spring vegetables, pearl cous cous and dried apricots

potato and spring garlic gratin

Greek potatoes with oregano and lemon

Rancho Gordo cannellini beans with bacon, bay leaves and fennel

orecchiette pasta with brocolini, spring garlic and chili

choose one

rhubarb and kumquat galette

strawberry trifle

Meyer lemon tart

blood orange and pistachio semi-freddo

chocolate croissant bread pudding

bittersweet chocolate decadence cake with raspberry sauce