Wine Maker’s Dinner Menu Fall 2017


Wine Maker’s Dinner Menu – Featuring Jason Stephens Winery
December 7th and 8th
Amuse Bouche  
1st Course – Paired with Jason Stephens – Chardonnay, 2014, Santa Clara Valley
Pan seared day boat scallop with pistachio and lemon crust and apple cider beurre blanc
Vegetarian option – Pan Seared King Trumpet Mushroom with pistachio and lemon crust and apple cider beurre blanc
2nd Course – Paired with Jason Stephens – Morvedre, 2014, Santa Clara Valley
Smoked Duck Leg and Arugula Salad with candied pecans, dried cherries, pomegranate molasses vinaigrette and orange zest
3rd Course – Paired with Jason Stephens – Cabernet Franc, 2014, Santa Clara Valley
Filet of Beef Croustade with Boursin cheese, mushrooms and a roasted
medley of winter root vegetables and greens
Vegetarian Option – Compressed Wild Mushrooms Risotto cake, greens, and red pepper coulis
Cheese Course– Paired with Jason Stephens – Syrah, 2012, Santa Clara Valley
Smoked Gouda, Rogue Blue and Pecorino al Pepe Nero, honeycomb, poached pickled grapes and toasted nuts
Mignardises
$70.00 per person