A Napa Valley Wine Dinner
with Merryvale Vineyards
Thursday, June 22, 2006 • 6:45 pm
Please join us for our annual opening celebration to the summer season. The second week in June is always the start of our busy summer season. School is out, graduation parties and weddings seem to slow down and the boat is in the water and ready to go.
This year we have chosen Merryvale Vineyards located in Napa Valley, California to co-host this event. We will feature seven wines from this award winning winery.
Founded in 1983 Merryvale is located in downtown St. Helena, Napa Valley, California in a historic and picturesque setting in the first built in the Napa Valley following Prohibition.
Their goal is to craft elegant, complex world-class wines in the finest European style yet reflecting the exuberant fruit from Napa Valley's finest vineyards. To that end, they emphasize quality over quantity and no compromises. The essence of the Napa Valley - a verdant parquet of diverse soils and microclimates that is home to some of the world's greatest vineyards. Merryvale's director of winemaking, Stephen Test, seeks to capture this essence with thoughtful attention to each of the thousand steps along the way to rich, complex, supple wines.
the Menu
Pan Seared Sea Scallop, Montrachet Cream Sauce
Seared Maine sea scallop, sun-dried tomato and shitake mushrooms served over a tomato fettucini with a Montrahet goat cheese cream sauce.
Sauvignon Blanc, Juliana Vineyards, Napa Valley 2003
Alaskan King Salmon, Ginger and Jicama Coleslaw
Julienne cucumber, pickled ginger and jicama coleslaw, seaoned with a lemon grass and cayenne infused olive oil, garnished with petit dill.
Chardonnay “Carneros Reserve”, Carneros Valley, 2003
Seared California Duck Breast, Plum Wine Sauce
Seared lightly peppered duck breast with roasted hazelnuts and caramelized black mission figs, drizzled with a plum wine reduction sauce.
Pinot Noir “Carneros”, Caneros Valley, 2003
Roast Loin of Breckenridge Lamb, Whole Grain Mustard Mint Sauce
Roast loin of lamb lightly peppered served with an apple and potato mousseline topped with a whole grain mustard and seasonal mint lamb reduction sauce.
Merlot “Starmont”, Napa Valley, 2002
Roast Tenderloin of Veal, Black Currant Glace de Viande
Free range tenderloin of veal, served with an herb risotto, topped with a black currant veal glace de viande sauce, petit vegetables
Red “Profile”, Napa Valley, 2002
Cabernet Sauvignon “Reserve”, Napa Valley, 2001
Delarobi Fruit Tart, Framboise Vanilla Bean Ice Cream
A fruit tart filled with pastry cream, kiwi, strawberries and raspberries glazed with apricot served with a raspberry ice cream.
Muscat De Frontignan “Antigua”, California, NV
$85 per person
Tax & Gratuity not included