Wine & Dine
Sample Menu
This is simply one sample style for this particular wine event. Please share with us your ideas, dietary restrictions, and flavor preferences, and we will customize your ideal menu and function. It’s what we love to do!
A Wine Tasting Dinner
at a sonoma county winery. Guests mingle and enjoy passed hors d’oeuvres before sitting down to dinner
-PASSED APPETIZERS-
taft street, green valley, sauvignon blanc 2000
yukon gold blinis
sevruga caviar & chive points
warm zucchini crowns
melted gorgonzola cheese & baby sliced tomatoes parmesan cheese & basil leaf
rock shrimp on crunchy corn tortilla
mango & cilantro cream
salmon tartare
on toast points with sweet onion crème fraiche & chive garnish
-SALAD COURSE-
michel-schlumberger, dry creek valley, reserve chardonnay 2000
tossed with hearts of crisp romaine, croutons & parmesan cheese sinfully delicious fried oysters mounded on top
caesar salad & fried oysters
(no garlic) dressing slightly warmed
tossed with hearts of crisp romaine, croutons & parmesan cheese sinfully delicious fried oysters mounded on top
-PASTA COURSE-
sunce symphony, russian river valley, zora’s vineyard 1999
grilled shrimp & snap peas
on chinese sesame noodles
-MAIN COURSE-
porter creek, russian river valley, pinot noir 1998
baby rack of lamb
rubbed with crushed peppercorns & no garlic finished with splash of fig balsamic vinegar served just pink around a bed of white bean puree lemon braised artichokes & lamb jus
assorted breads
sweet butter
-DESSERT-
fritz winery, dry creek valley, late harvest zinfandel 1999
(inside remains soft, like pudding)
individual warm chocolate cakes
soft vanilla cream & mixed up berries
(inside remains soft, like pudding)
bowls of walnut halves
full coffee service
cream & sugar