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.