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. To reserve your spot, it costs $125 per person.

Upcoming Dinners:

April 13

June 1

 

April 13 Menu:

First course

Caramelized onions, mission figs and bleu cheese puff pastry bites served alongside sweet and hot chili Gulf glazed prawns. 

Second course

THE VINEYARD FLORAL SALAD

A selection of California baby lettuces with frisee and endive. Accented with organic edible flowers including nasturtium, pansies, marigold and orchids. Dressed with a champagne vinaigrette made with Mt. Vernon’s award-winning champagne. Topped with herb chèvre and crisped soppressata. 

Third course

MAINE LOBSTER POT PIE

Succulent Maine lobster tail and claw meat in a rich heavy cream sauce with a touch of Pernod. Accented with caramelized leeks, fennel, California baby mushrooms, fresh English peas, Delta asparagus tips, a julienne of house-cured lemon and rainbow carrots. Topped with a decorated flaky puff pastry crust.

Fourth course

CABERNET-BRAISED ANGUS BEEF SHORT RIBS

Beautiful Northern California grass-fed beef short ribs braised with a Mirepoix, Mt. Vernon Cabernet, roasted beef bone consomme, fresh laurel bay leaves and seasonings, cooked in a Dutch oven until fork tender.

Served with Yukon gold and roasted celery root mash, and topped with freshly grated horseradish. Accented with caramelized pearl onions, haricots verts with roasted garlic and house-preserved lemon.

Fifth course

TIRAMISU IN A GOBLET A LA NEIMAN MARCUS

A luscious deconstructed tiramisu served in a goblet with chocolate-dipped ladyfingers and French roast coffee.

 

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