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Mt. Vernon announces Oct. 21 Wine Cave Dinner menu

Mt. Vernon announces Oct. 21 Wine Cave Dinner menu

Dinner 🕔September 18, 2017 0 comments

You’ve been waiting for it and here it is.

We are excited to announce our menu for one of the year’s most anticipated events at Mt. Vernon Winery: Our special Wine Cave Dinner. It’ll be held Oct. 21.

Our exclusive dinners are held inside Mt. Vernon’s Wine Cave at our estate in Auburn.

Chef Glen Johnson of Under the Canape Catering will lead our dinner adventure. He has more than 40 years of experience and never disappoints with his dishes, which include local ingredients. He prepares the food in front of our guests. It’s truly a special occasion.

The setting, wine and live food preparation are just some of the reasons why we love hosting these gatherings.

Bon appétit!

Take a look at the menu:

1st COURSE

GAZPACHO SHOOTERS WITH CAJUN GULF PRAWNS

Micro greens

CRISPY PARMESIAN POLENTA ROUNDS WITH OLIVE TAPENADE

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 for more information.Tickets are $120 per person. Tickets will not last!

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