Spring/Summer:

Fall/Winter:

Winery Event Menus:

Drop Off Menus:

Fall/Winter Celebrations Tier II
Dinner Menu

~ 1st course (select one item) ~

Arugula, radicchio, carrots and radishes with champagne vinaigrette

Parmesan and mushroom stuffed Portabellas

Baby lettuce with Fuji apples, maple pecans, and apple cider vinaigrette

Roasted mushroom bisque with porcini crème fraiche oil

Roasted beet and citrus salad with baby spinach

~ Main course (select two items) ~

Cider braised chicken breast with apple- fennel slaw

Pan roasted Ling Cod with shellfish reduction and lemon crème fraiche

Roasted Salmon with olive salad and Pinot buerre rouge

Cabernet braised pork with dried cherry marmalade

Braised lamb shank with rosemary essence and Zinfandel gravy

Smoky boneless beef short ribs with caramelized onion gravy

Tuscan pork roast stuffed with Pecorino, garlic and herbs

Herb crusted New York roast with warm mushroom salad and white truffle essence

Grilled whole grain mustard rubbed pork tenderloin with braised figs

Rosemary scented beef tenderloin
with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout
(additional cost per person)

~ Vegetarian options also available ~

~ Sides (select two items) ~

Truffled parsnip puree

Warm roasted potatoes with apple and smoked bacon vinaigrette

Spicy baby broccoli

Grilled asparagus with lemon essence

Pan roasted chicory

Butternut squash fritters

A mélange of roasted root vegetables

Buttermilk mashed potatoes

Roasted yams with Fuji apples and cider reduction

White bean ragout

Roasted garlic barley “risotto style”

Roasted mushroom risotto