Past Harvest Dinner Menus

2018

Savory Passed Appetizers

Creamed Spinach Tartlets with Aged Parmesan and Cayenne
Roasted Winter Apples with Feta, Thyme and Balsamic on a Grilled Sourdough
Refreshing Borsht Shooters with Smoked Creme Fraiche and Croutons
paired with 2016 Estate Chardonnay

First Course

Creamy Potato Croquettes with White Almond Gazpacho, Watercress and Parsley Oil
paired with 2015 Monte Bello Chardonnay

Second Course

38 North Duck Confit Papperdelle with Aleppo Spiced Cured Egg Yolk, Collard Greens and Roasted Peppers
paired with 2016 Jimsomare Zinfandel

Third Course

Pan Roasted Filet of Beef cooked in Bone Marrow with Ash Roasted Winter Vegetables, Braised Onions and Jus
paired with 2015 Monte Bello & 2009 Klein Cabernet Sauvignon

Dessert

Butternut Squash en Tacha with Horchata Ice Cream and Candied Pepitas
paired with 2014 Geyserville Essence

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2017

Pre-dinner Patio Reception

featuring 2015 Estate Chardonnay

First Course

Pistachio Crusted Scallop, Caramelized Cippolini, Pickled Fresno Chilies, Olive Oil, and Organic Mache
paired with 2014 Monte Bello Chardonnay

Second Course

Roasted Fig and Pork Rillettes with Tarragon and a Brioche Pan Per Du
paired with 2014 Monte Bello Historic Vines Cabernet Sauvignon

Third Course

Pink Peppercorn Crusted Hanger Steak, Boulanger Potatoes, Grilled Acorn Squash, Fried Herbs
or
Braised Lamb Shank with Local Grapes, Winter Squash Hash, Shallot Butter and Watercress
paired with 2014 Monte Bello Historic Vines Cabernet Sauvignon

Dessert

Warm Dark Chocolate Boudino with Fresh and Dehydrated Berries and Hibiscus Cream
paired with 2014 Geyserville Essence