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Wine Dinners Menu
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Fess Parker Wine & MC Food Celebration
FEATURING THE WINES OF FESS PARKER FAMILY
WEDNESDAY APRIL 10, 2019
$85.00 (+TAX & GRATUITY) PER PERSON (limited to the first 60 guests)
Make Your Reservations By Calling 817-877-3413
★ ★ ★
RECEPTION
(6:30 PM)
MINI MC™ PIZZAS
MC™ QUAIL ZINGS
(Marcella’s White Blend 14’)
★ ★ ★
FESS PARKER WINE & MC™ FOOD STATIONS
(7:15 PM)
POMMARD CLONE PINOT NOIR 15’
LAMB SHOULDER BARBACOA TACO
Roc-Doc™ Pecan Smoked Lamb Shoulder Slow Roasted In Maguey Leaves
On A Soft Flour Tortilla
With Baby Pico Slaw, & Cotija Cheese,
Lamb Ranchero, & Roasted Jalapeno~Tomatillo Sauce’s.
★ ★ ★
ASHLEY’S STA. RITA HILLS CHARDONNAY 15’
ROC-DOC™ DIVER SCALLOP
Bacon Wrapped, Roc-Doc™ Pecan Smoked Diver Scallop Atop Roasted Poblano~Goat Cheese Grits.
With Mango Pico Relish Butter Sauce.
★ ★ ★
THE BIG EASY” 15’
RANCH “PRIME” BEEF SHORT RIBS
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’)
★ ★ ★
FESS PARKER REISLING 16’
MISSISSIPPI MUD CAKE “CUPCAKES
Our Ranch Version Of The Classic Southern Chocolate Sheet Cake,
Marshmallows, Ancho Pecans, & Chocolate Frosting!
★ ★ ★
MC™ BOSTON CRÈME PIE
Our Ranch Version Of The Classic Parker House Hotel In Boston.
Layered French Butter Sponge Cake Filled With Thick Vanilla Custard
Coated With Chocolate Fondant & Toasted Sliced Almonds.
★ ★ ★
RECEPTION
(6:30 PM)
MINI MC™ PIZZAS
MC™ QUAIL ZINGS
(Marcella’s White Blend 14’)
★ ★ ★
FESS PARKER WINE & MC™ FOOD STATIONS
(7:15 PM)
POMMARD CLONE PINOT NOIR 15’
LAMB SHOULDER BARBACOA TACO
Roc-Doc™ Pecan Smoked Lamb Shoulder Slow Roasted In Maguey Leaves On A Soft Flour Tortilla With Baby Pico Slaw, & Cotija Cheese, Lamb Ranchero, & Roasted Jalapeno~Tomatillo Sauce’s.
★ ★ ★
ASHLEY’S STA. RITA HILLS CHARDONNAY 15’
ROC-DOC™ DIVER SCALLOP
Bacon Wrapped, Roc-Doc™ Pecan Smoked Diver Scallop Atop Roasted Poblano~Goat Cheese Grits. With Mango Pico Relish Butter Sauce.
★ ★ ★
THE BIG EASY” 15’
RANCH “PRIME” BEEF SHORT RIBS
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’)
★ ★ ★
FESS PARKER REISLING 16’
MISSISSIPPI MUD CAKE “CUPCAKES
Our Ranch Version Of The Classic Southern Chocolate Sheet Cake, Marshmallows, Ancho Pecans, & Chocolate Frosting!
★ ★ ★
MC™ BOSTON CRÈME PIE
Our Ranch Version Of The Classic Parker House Hotel In Boston. Layered French Butter Sponge Cake Filled With Thick Vanilla Custard. Coated With Chocolate Fondant & Toasted Sliced Almonds.
★ ★ ★
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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’)
★ ★ ★
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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’)
★ ★ ★