"A meal with wine is dining – it’s a conversation, an event. It’s what wine is all about."
– Ray Coursen, Winemaker & Owner
Thursday, April 22, 2010 6:45 pm
 We love the wines of Elyse. For nearly ten years assorted varietals of Elyse’s red wines have graced our wine list. Most of their wines were on consignment and we were unable to secure enough wine for a wine dinner. With the downturn in the economy more of their wines are now available and we have put together a red wine lovers dinner. Join us Thursday, April 22, 2010 as we feature eight wines from this award winning winery.
In 1983, Nancy and Ray Coursen arrived in California from Cape Cod to fulfill Ray’s dream of making wine and Nancy’s taste for adventure. Ray’s nine year tenure at Whitehall Lane Winery under the tutelage of Art Finkelstein, first as a cellar worker, and then as head winemaker honed his skills in the art of blending and is the inspiration for Ray’s winemaking style today.
In 1987, Ray & Nancy started Elyse Winery with 286 cases of Zinfandel from the Morisoli Vineyard, which is still a cornerstone vineyard source for the winery. After a decade of nomadic winemaking at various custom crush facilities, in 1997 they purchased a small winery and vineyard on Hoffman Lane, the home of Elyse Winery.
“Winemaking is cooking without a flame. Our winemaking philosophy at Elyse in Napa Valley is similar to the approach of a great chef who carefully prepares artisan-grown ingredients to bring each layer of flavor to the table. Long-term alliances with our growers form the cornerstone of our portfolio of vineyard driven wines that possess an unfaltering affinity for pairing with food.”
Peekytoe Crab & Kiwi Salad, Mango & Papaya Ravioli
Peekytoe crab and kiwi tossed with a citrus vinaigrette dressing, garnished with a sautéed mango and papaya ravioli, mango and papaya coulis, micro field greens
La Peche “Solano and Naggiar Vineyards”, Sierra Foothills, 2008
Sautéed George’s Bank Cod, Lychee Herb Butter Sauce
Sautéed Atlantic Cod filet topped with a citrus herb crust served over stewed white peaches with micro chervil and a lychee herb butter sauce.
L’ingénue “Naggiar Vineyard”, Sierra Foothills, 2007
Balantine of Peking Duck, Black Currant Duck Broth
Poached roulade of duck flavored with herbs and currants, served on a mélange of puréed caramelized shallots and duck crackling, topped with a rich black currant duck broth.
C’est Si Bon “Naggiar Vineyard”, Sierra Foothills, 2006
Mississippi Farm-Raised Quail, Plum Glace de Viande
Boneless breast of quail, char-grille, lightly peppered served over a sweet potato and plum mousseline with pancetta bacon with a plum glace de viande reduction, sweet potato curls.
Zinfandel “Morisoli Vineyard”, Rutherford Bench•Napa Valley,2006
Zinfadel”Howell Mountain”, Howell Mountain•Napa Valley, 2006
Roast Top Round of Provimi Veal, Sun-dried Cherry Reduction
Roasted top round of veal, served over a ragoût of stewed fruits and root vegetables consisting of plums, cherries, currants, turnips, carrots and sweet potato, topped with a sun-dried cherry reduction.
Cabernet Sauvingnon “Tietjen Vineyard” Rutherford Bench•Napa Valley, 2005
Certified Angus Beef Short Rib, Black Truffle Risotto
Braised short rib of beef served over black truffle risotto, topped with a Cabernet Sauvignon wine sauce.
Cabernet Sauvignon “Morisoli Vineyard” Rutherford Bench•Napa Valley, 2005
Chocolate Ganache Tart, Seasonal Berries
Chocolate ganache tart served with seasonal berries, topped with a Miriam Blackberry Coulis and French vanilla bean ice cream
Cabernet Sauvignon Port “Melanson Vineyard”, Pritchard Hill• Napa Valley, 2005
$95 per person
Tax & Gratuity not included
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