Grgich
Hills Wine Dinner
June 28th, 2010
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| Welcome Cocktail: |
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| Phyllo Wrapped White Mexican Shrimp &
Shredded Prosciutto; Sweet Lime Chili Sauce |
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| Scallop Tartare; Braised Smoked Pork Belly;
Lemon-Pineapple Coulis served on a Spoon |
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| 2008 Napa Valley Fume Blanc |
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| Seafood Course |
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| Icelandic Arctic Char; Honey Orange Tagliatelli |
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| 2005 Carneros Chardonnay |
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| Wild Bird Course: |
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| Braised Wild Boar Shoulder; Nutmeg Scented
Parsnip Puree; Pink Peppercorn Tapenade; |
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| 2007 Napa Valley Zinfandel |
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| Meat Course: |
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| Medallion of Beef Tenderloin; Creamy Sonoma
Camembert Potato Au Gratin; Truffled Bordelaise Sauce |
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| 2005 Napa Valley Cabernet Sauvignon |
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| Dessert: |
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| Chef's selected bite sized treats |
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| $120
All inclusive (including
sales tax and tips) |
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