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. Tickets are $120 per person.

Upcoming Dinners

Oct. 21

Menu

1st COURSE

GAZPACHO SHOOTERS WITH CAJUN GULF PRAWNS

Micro greens

CRISPY PARMESIAN POLENTA ROUNDS WITH OLIVE TAPENADE

Micro greens

WINE PAIRING: CHAMPAGNE AND BCR SYRAH 2007

2ND COURSE

FALL VINEYARD SALAD

A salad of California baby spring greens and spicy frisee dressed with a Black Truffle Olive Oil. Accented with Cabernet grapes, candied pecans, marinated artichoke hearts, heirloom baby tomatoes, and sweet red peppers. Topped with an aged balsamic gastrique, herbed chevre cheese and crisped pancetta.

WINE PAIRING: Z*PS*S

3RD COURSE

A SEAFOOD DUO

A seafood feast. From Sunh Fish in Sacramento, which is the place to buy seafood, comes Sesame Seared Tombo Tuna accented with wasabi, soy and pickled ginger. Day Boat Scallops from Chesapeake Bay are added, seared with a lemon vodka butter. The best the sea has to offer. Accented with wasabi micro greens.

WINE PAIRING: CABERNET FRANC 2012

4TH COURSE

PEPPERCORN-CRUSTED, SLOW-ROASTED BEEF TENDERLOIN

Northern California Angus beef tenderloin crusted with fresh cracked peppercorns. Seared and slow roasted to a perfect med-rare. Hand carved and accented with Yukon Gold Horseradish and Chive Mashed Potatoes, Delta Asparagus Gremolata , a selection of California Wild Mushrooms-including white & brown Beech, King Trumpet, baby Enoki, Hen of the Woods and a 14-hour Cabernet demi glaze. Laced with micro greens.

WINE PAIRING: NAPA MERLOT 2013

5TH COURSE

VERNON CABERNET POACHED FALL BOSC PEARS

with a crème anglaise and homemade caramel drizzle.

WINE PAIRING: LATE HARVEST VIOGNIER 2016

 

 

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

 

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