A Napa Valley Wine Dinner
With Trefethen Vineyards
Sunday September 21, 2006 • 6:45 pm
We celebrate the start of the 2006 summer season with a Napa Valley wine dinner and will finish the summer season with a Napa Valley wine dinner. 
We were offered an opportunity to have Trefethen Vineyards winemaker David Whitehouse Jr. co-host a wine dinner with us and we accepted. David Whitehouse has been making wine for Trefethen for 30 harvests and has mentored numerous winemakers throughout the Napa Valley and is considered an authority on the Napa Valley. Please join us Thursday September 21, 2006, as we taste eight wines from this award-winning winery.
Trefethen is uniquely blessed from a viti-cultural perspective. The family owns all their vineyards enabling them to be one of a few truly estate-grown wineries in the Napa Valley. The Oak Knoll District where they are located is one of the rare places in the Napa Valley that is warm enough to ripen Cabernet Sauvignon and Merlot without being too warm for Chardonnay and Pinot Noir.
“The wines of Trefethen Vineyards are a reflection of the land from which they are grown. There is a synergy between the soil we work, the grapes we grow, and the wine we make. The craft of winegrowing is both ancient and modern. The relationship is intimate and has been carefully balanced here throughout the years, encouraging us to create our distinctive and exceptional family of world-class wines.”
-John Trefethen
the Menu
Tuna Tartar & Smoked Salmon Canapés
A spicy-hot tuna tartar served in a potato crisp and smoked salmon topped with crème fraîche and caviar on toasted brioche.
Dry Riesling “Estate”, Trefethen Vineyards, Napa Valley, 2004
Maine Diver Sea Scallop, Ohio Peach Cutney
Seared Asian-spiced Maine sea scallop served over quince with an Ohio peach and California apricot chutney.
Viognier “Estate”, Trefethen Vineyards, Napa Valley 2003
Alaskan Halibut Citrus Essence
Seared Alaskan Halibut filet topped with a hazelnut crust flavored with the essence of citrus, garnished with tangerine and orange segments topped with an herb butter sauce.
Chardonnay “Estate”, Trefethen Vineyards, Napa Valley 2004
Mississippi Farm Raised Quail, Dark Cherry
A boneless breast of quail, char-grille, served with a fried potato rice cake, a bright cherry and pomegranate glace di viande
Cabernet Franc “Estate”, Trefethen Vineyards, Napa Valley 2002
Roast Tenderloin of Veal, Black Currant Glace de Viande
Free-range tenderloin of veal, served with a sweet potato puree, topped with a black currant veal glace de viande sauce, petit vegetables
Red “Double T”, Trefethen Vineyards, Napa Valley 2002
Roast Tenderloin of Beef, Smoked Woodland Mushroom
Roast tenderloin of beef served with an herb risotto, topped with smoked woodland mushrooms, garnished with baby long carrots with a Pomeroy mustard glace de veau.
Cabernet Sauvignon “Estate”, Trefethen Vineyards, Napa Valley 2001
Cabernet Sauvignon “Library Selection”, Trefethen Vineyards, Napa Valley 1997
Delarobi Fruit Tart, Framboise Vanilla Bean Ice Cream
A fruit tart filled with pastry cream, kiwi, strawberries and raspberries glazed with apricot served with raspberry ice cream.
Riesling “Late Harvest”, Trefethen Vineyards, Napa Valley 2002
$85 per person
Tax & Gratuity not included