2017-Fall Wine Dinner Menus.pub


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Fess Parker Wine Pairing Dinner December 8, 2017 ______________________________________________________________________________  

RECEPTION Chef’s Selection of Hors d’Oeuvres 2016 Dry Riesling, Rodney’s Vineyard

FIRST COURSE Brandt Beef Tenderloin Carpaccio with Temecula Evvo fleur de sel, bruleed blood orange, goat cheese and poached quail egg 2016 Chardonnay, Santa Barbara Country

SECOND COURSE Big Eye Seared Tuna escondido avocado, roasted heirloom tomatoes, white anchovy vinaigrette 2014 Pinot Noir, Santa Rita Hills

THIRD COURSE Roasted Lamb Belly pickled lamb tongue, butter Glazed beans, pepper cress, IPA demi glaze 2014 Syrah, Santa Barbara County

DESSERT Brioche French Toast Sliders bushberries, vanilla bean sauce and Buddha hand cream fraiche

 

$89 tax and gratuity additional

For Reservations call Pinzimini 760.770.2150 or ext. 2150 from a Resort House Phone