Welcome to Mt. Vernon Winery

Wine Cave Dinners

A few times a year, Mt. Vernon hosts Wine Cave Dinners for its Wine Club members. During these dinners, Chef Glen Johnson, of Under the Canapé Catering, prepares a delectable demonstration menu to pair with Mt. Vernon Wines. There are usually a few tickets available for the general public.

Upcoming Wine Cave Dinners:

April 8 – Menu Below:

1st COURSE – Estate Pinot 2015 and Res Chard 2015

CRISPY POLENTA ROUNDS WITH OLIVE TAPENADE – dressed Micro greens

PAN GRILLED SALMON ON TOAST – with scallion aioli and micro greens

2ND COURSE – Barbera 2014

CALIFORNIA SPRING SALAD WITH CRISPED PORK BELLY LARDONS

A salad of California baby spring greens and spicy frisee dressed with a Black Truffle Olive Oil. Accented with cured, crisped pork belly lardons, heirloom baby tomatoes, English cucumbers, marinated Artichoke hearts, fire-roasted red pepper, herbed chevre, toasted pepitas and an aged Balsamic gastrique.

3RD COURSE –  Cab Franc Vertical

LEMON VODKA SEARED DAY BOAT SCALLOPS AND GULF PRAWNS

The most incredible day boat scallops from Suhn Fish of Sacramento. Sauteed with a splash of lemon vodka and served on a bed of Saffron Risotto with garlic Gulf Prawns, dusted with Black Truffle.

4TH COURSE –  Expression

PEPPERCORN CRUSTED SLOW ROASTED BEEF TENDERLOIN

Northern California Angus beef tenderloin crusted with fresh cracked peppercorns. Seared and slow roasted to a perfect medium rare. Hand-carved and accented with Yukon Gold mashed potatoes, Delta Asparagus Gremolata, a selection of California Wild Mushrooms – including white and brown Beech, King Trumpet, baby Enoki, Hen of the Woods and a 14-hour Cabernet demi glace. Laced with fresh-grated horseradish.

5TH COURSE –  Late Harvest Viognier 2016

CREME BRULEE WITH PEACH & APRICOT COMPOTE

Fresh-brewed Italian Roast Coffee

Other Upcoming Wine Cave Dinner Dates:

June 10
Sept. 9
Oct. 21

Call 530-823-1111 or email wineclubmtvernonwinery@gmail.com