WINE DINNERS

Wine Dinners Menu

Wine Dinners Menu

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FEATURING THE WINES

OF CAYMUS & THE WAGNER FAMILY

RUTHERFORD CALIFORNIA

TUESDAY NOVEMBER 13, 2018

$150.00 (+TAX & GRATUITY) PER PERSON (limited to the first 50 guests)

Make Your Reservations By Calling 817-877-3413

★ ★ ★

RECEPTION
(6:30 PM)

ROC-DOC™ PECAN SMOKED WILD SALMON TOASTS WITH SALMON CAVIAR ROASTED FALL SQUASH HUSH PUPPIES WITH CHICA LODGE MUSTARD DIPPING SAUCE SPICY RANCH DEVILED EGGS WITH MC™ FRIED CHICKEN
(Conundrum, 25 th Anniversary Sparkling Wine 14’ & Conundrum Brut Rose 14’)

★ ★ ★

DINNER

(7:15 PM)
PISTACHIO CRUSTED DIVER SCALLOP IN THE SHELL
On A Micro Salad With Brown Butter Vinaigrette, & A Touch Of Caviar
(Conundrum White Wine 15’)

★ ★ ★

SECOND COURSE

FLORIDA SWORDFISH KEBOB
Roc-Doc™ Charbroiled Swordfish Ke bob Atop Saffron Orzo With Roasted Red Bell Pepper Butter Sauce.
(Mer Soleil Chardonnay, Santa Lucia Highlands 16’)

★ ★ ★

THIRD COURSE

TEXAS MIXED GRILL
Prime Beef Strip Sirloin, Duck Breast, & A Colorado Lamb Chop With Chipotle Scalloped Potatoes, Roasted Fall Sq uash Puree, Baby Carrots, & Asparagus Tips. With Our “Classic” Raspberry Pepper Sauce
(Caymus Cabernet, Napa Valley 16’, & Mer Soleil Pi not Noir Reserve, Santa Lucia Highlands 16’)

★ ★ ★

TRIPLE CHOCO BAKED ALASKA FLAMBÉ
A Rich Triple Cocoa, Chocolate Congo Bar Topped With Triple Choco Ice Cream, Wrapped In Toasted Italian Meringue. With Flaming Orange Grand Marnier Sauce.
(Emmolo Napa Valley Merlot 16’)

★ ★ ★

RECEPTION
(6:30 PM)

ROC-DOC™ PECAN SMOKED WILD SALMON TOASTS WITH SALMON CAVIAR ROASTED FALL SQUASH HUSH PUPPIES WITH CHICA LODGE MUSTARD DIPPING SAUCE SPICY RANCH DEVILED EGGS WITH MC™ FRIED CHICKEN
(Conundrum, 25 th Anniversary Sparkling Wine 14’ & Conundrum Brut Rose 14’)

★ ★ ★

DINNER

(7:15 PM)
PISTACHIO CRUSTED DIVER SCALLOP IN THE SHELL
On A Micro Salad With Brown Butter Vinaigrette, & A Touch Of Caviar
(Conundrum White Wine 15’)

★ ★ ★

SECOND COURSE

FLORIDA SWORDFISH KEBOB
Roc-Doc™ Charbroiled Swordfish Ke bob Atop Saffron Orzo With Roasted Red Bell Pepper Butter Sauce.
(Mer Soleil Chardonnay, Santa Lucia Highlands 16’)

★ ★ ★

THIRD COURSE

TEXAS MIXED GRILL
Prime Beef Strip Sirloin, Duck Breast, & A Colorado Lamb Chop With Chipotle Scalloped Potatoes, Roasted Fall Sq uash Puree, Baby Carrots, & Asparagus Tips. With Our “Classic” Raspberry Pepper Sauce
(Caymus Cabernet, Napa Valley 16’, & Mer Soleil Pi not Noir Reserve, Santa Lucia Highlands 16’)

★ ★ ★



TRIPLE CHOCO BAKED ALASKA FLAMBÉ
A Rich Triple Cocoa, Chocolate Congo Bar Topped With Triple Choco Ice Cream, Wrapped In Toasted Italian Meringue. With Flaming Orange Grand Marnier Sauce.
(Emmolo Napa Valley Merlot 16’)

★ ★ ★

Lunch

Dinner

Ancho Bar

Wine Dinners

Catering Seasonal

Lunch

Dinner

Lunch

Dinner

Lunch

Dinner

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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’)

★ ★ ★