Course One
Vanilla marinated carpaccio of lamb, honey gastrique, lemon zest, and pistachio
2010 Sauvignon Blanc - Lake County - Restaurant Retail $35/btl
Peaches guide the aromatics followed by pink grapefruit with Asian pears, and figs. The flavor profile follows suit with an additional bit of lemon zest and orange blossom.
Course Two
Mixed greens, ricotta, powdered hazelnuts, plum, and blackberry clove vinaigrette.
Rosenblum Zinfandel Cuvee XXXIII - Restaurant Retail $32
With rich fruit intensity, our Zinfandel Cuvee XXXIII opens with a mélange of raspberry, plum, and Bing cherry aromas. Sweet mocha and vanilla spices gather around red stone fruits on the medium-bodied palate. The well-balanced acidity and fine tannins showcase the vibrancy of flavors in this accessible wine.
Course Three
Duck confit, chocolate gastrique, roasted baby beets, crispy shallots
Black Rock Obsidian - Restaurant Retail $50/btl
A blend of 50% Zinfandel and 50% Petite Sirah from Nils Venge's Black Rock Ranch. The wine is rich with sarsaparilla, red licorice, graphite, minerality, dark chocolate, cherry vanilla, gamey meat, cola, and has a soft, velvety blueberry finish.
Course Four
Braised short ribs, barley risotto, dried cherry Zinfandel mushroom demiglace, butter braised sweet potato, parsnip.
2009 Rockpile Zinfandel - Restaurant Retail $90/btl
This balanced Zinfandel exudes a sensuous minerality, beautiful spice and anise notes and deep plum and black currant aromas and flavors with a lasting maple, and chocolate finish.
Course Five
Maple Vanilla ice cream, rhubarb jam, maple reduction.
2009 Zinfandel Dessert Wine, Madruga Vineyard - Restaurant Retail $45/btl
This beautiful ruby colored dessert wine is overflowing with ripe juicy plum, strawberry preserves, black cherry
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