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: