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FEATURING THE WINES OF FESS PARKER STA. RITA HILLS, SANTA BARBARA COUNTY CA.

WEDNESDAY JUNE 20, 2018

$105.00 (+TAX & GRATUITY) PER PERSON (limited to the first 50 guests)

Make Your Reservations By Calling 817-877-3413

★ ★ ★

RECEPTION
(6:30 PM)

COOL RANCH CEVICHE WON TON TACO MC™ LEMON CHIPOTLE GOAT CHEESE RICOTTA CROSTINI MC™ CLASSIC GOAT CHEESE CANAPÉS FRIED SQUASH BLOSSOM STUFFED WITH AVOCADO & OAXAXA CHEESE
(Marcella’s White Blend 14’)

★ ★ ★

DINNER

(7:15 PM)
SUMMER GARDEN MIXED GRILL SALAD
Summer Garden Lettuces & Micro Greens, Shaved Fennel, Watermelon Radishes, Chilled Beets, Roasted Carrot Strings, Smoked Texas Beef Sausage, South Texas Nilgai Sausage, Orange Jalapeno Quail Pops, & A Deviled Quail Egg. With A Lite Pinot Noir Vinaigrette.
(Ashley’s Sta. Rita Hills Pinot Noir 15’)

★ ★ ★

SECOND COURSE

MICHAELS “JAMES BEARD DINNER” PEPITA-CRUSTED GULF RED SNAPPER
Atop A Toasted Angel Hair Pasta Cake With Tropical Fruit Pico Relish & Roc-Doc Chipotle Butter Sauce.
(Ashley’s Sta. Rita Hills Chardonnay 15’)

★ ★ ★

THIRD COURSE

CHARCOAL GRILLED TEXAS WAGYU BEEF TRI-TIP “SANTA MARIA” ROAST
Sliced “Texas Scharbauer Ranch” Wagyu Sirloin Tri-Tip, Garlic Butter, Fresh Romesco Salsa, Santa Barbara Pinquito Beans, & McTM Jalapeno Mac & Cheese.
(The Big Easy” 15’)

★ ★ ★

THE FESS PARKER DINNER 02-10-1994! DESSERT COURSE

RASPBERRY TIRAMI SU
Our Summer, Fruit Version, Of The Italian Classic “Pick Me Up” With Jalapeno Mango Sauce.
(Fess Parker Reisling 16’)

★ ★ ★

RECEPTION
(6:30 PM)

COOL RANCH CEVICHE WON TON TACO MC™ LEMON CHIPOTLE GOAT CHEESE RICOTTA CROSTINI MC™ CLASSIC GOAT CHEESE CANAPÉS FRIED SQUASH BLOSSOM STUFFED WITH AVOCADO & OAXAXA CHEESE
(Marcella’s White Blend 14’)

★ ★ ★

DINNER

(7:15 PM)
SUMMER GARDEN MIXED GRILL SALAD
Summer Garden Lettuces & Micro Greens, Shaved Fennel, Watermelon Radishes, Chilled Beets, Roasted Carrot Strings, Smoked Texas Beef Sausage, South Texas Nilgai Sausage, Orange Jalapeno Quail Pops, & A Deviled Quail Egg. With A Lite Pinot Noir Vinaigrette.
(Ashley’s Sta. Rita Hills Pinot Noir 15’)

★ ★ ★

SECOND COURSE

MICHAELS “JAMES BEARD DINNER” PEPITA-CRUSTED GULF RED SNAPPER

Atop A Toasted Angel Hair Pasta Cake With Tropical Fruit Pico Relish & Roc-Doc Chipotle Butter Sauce.
(Ashley’s Sta. Rita Hills Chardonnay 15’)

★ ★ ★

THIRD COURSE

CHARCOAL GRILLED TEXAS WAGYU BEEF TRI-TIP “SANTA MARIA” ROAST
Sliced “Texas Scharbauer Ranch” Wagyu Sirloin Tri-Tip, Garlic Butter, Fresh Romesco Salsa, Santa Barbara Pinquito Beans, & McTM Jalapeno Mac & Cheese.
(The Big Easy” 15’)

★ ★ ★

THE FESS PARKER DINNER 02-10-1994! DESSERT COURSE

RASPBERRY TIRAMI SU
Our Summer, Fruit Version, Of The Italian Classic “Pick Me Up” With Jalapeno Mango Sauce.
(Fess Parker Reisling 16’)

★ ★ ★

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