Women’s Wine and Wellness Weekend Menu
March 20 - 22, 2009
WELCOME DINNER ~ March 20th
- • Organic Eggplant and Burrata Mozzarella ~ Alla Parmigiana
South Coast Ruby Cuvee Sparkling
- • Pan Seared Diver Scallop ~ Corn Relish, Lime Beurre Blanc
2007 South Coast Roussanne
- • Smoked Chicken Raviolo ~ Truffle Brie Cheese Fondue
2007 South Coast Reserve Chardonnay
- • Jumbo Prawn and Prime Filet Mignon ~ California White and Green Asparagus, Port Marsala Jus
2005 Wild Horse Peak Sangiovese
- • Bananas Foster Crème Brulee ~ Vanilla Bean, Dark Rum
South Coast Black Jack Port
COOKING CLASS & LUNCHEON ~ March 21st
- • Wild Spring Herbs & Blossoms Salad ~ Four Peppers Crusted Goat Cheese, Wild Horse Peak Honey Dressing
2005 South Coast Viognier
- • Swordfish Milanese ~ Heirloom Tomato Ragu, Water Cress Coulis
2007 South Coast Sauvignon Blanc
- • Sweet Maggie & Lemon Verbena Granita ~ Fresh Berries, Candied Lemon
South Coast Sweet Maggie
WINE PAIRED DINNER ~ March 21st
Appetizers
- • Organic Vegetable Napoleon
- • Stilton Cheese Bouchee
- • Seared Ahi Tuna ~ Cucumber & Caviar, Wasabi Aioli
South Coast Brut Sparkling
Second Course
- • Jumbo Lump Crab Cake ~ Confit of Beets, Fresh Peas, Parsley Oil
2007 South Coast Reserve GVR
Third Course
- • Olive Oil Poached Pulled Veal ~ Artisan Fusilli, Sage Butter Sauce, Pecorino Di Siena
2006 South Coast Grenache
Fourth Course
- • Black Pepper Bacon Wrapped Aged Filet Mignon ~ Potato Au Gratin, Braised Baby Leeks, Shiraz Reduction
2005 Wild Horse Peak Cabernet Sauvignon
Dessert
- • Saffron Gewürztraminer Poached Crimson Pear ~ Meyer Lemon Goat Cheese, Honey Vanilla Essence
2008 South Coast Gewürztraminer
