Luncheon Menu
Shrimp, Summer Melon and Arugula Salad
with Toasted Almonds and Mint
Cakebread Cellars Sauvignon Blanc
Becker Lane Farms Pork Loin with Banyuls Sauce
Gypsy Peppers, Summer Bush Beans and Fingerling Potatoes
Cakebread Cellars Merlot
Profiteroles with Balsamic Ice Cream
and Silverado Trail Strawberries
Coffee
Dinner Menu
sample 1
~Hors d’oeuvres~
Dungeness Crab Cakes with Lemon Basil Aioli
Phyllo with Zucchini, Mint and Feta Cheese
Cakebread Cellars Sauvignon Blanc
Wood Oven Roasted Mushroom Salad with Wild Arugula,
Toasted Walnuts
and Shaved Fatted Calf Bresoala
Cakebread Cellars Napa Valley Chardonnay
Five Dot Ranch Dry Aged Strip Steak with Red Wine Sauce
Potato, Fennel Gratin and Blistered Cherry Tomatoes
Cakebread Cellars Merlot
Bittersweet Chocolate Cake with Huckleberry Sauce
Coffee
Dinner Menu
sample 2
Fried Green Tomatoes
with Goat Cheese and Fennel Marmalade
Empanadas with Spinach, Pine Nuts and Raisins
Cakebread Cellars Sauvignon Blanc
Squash Blossom Soup with Georgia White Shrimp
and Red Pepper Soffrito
Cakebread Cellars Anderson Valley Chardonnay
Alaskan Halibut with Apple Cider Gastique
Heirloom Carrots, Chanterelle Mushrooms and Sunchoke Puree
Cakebread Cellars Chardonnay Reserve
Napa Valley Lamb with Whole Grain Mustard Sauce
Rancho Gordo Giant White Limas and Garden Turnips
Cakebread Cellars Cabernet Sauvignon
Cocoa Nib and Vanilla Bean Soufflé
with Raspberry Cabernet Sauce
coffee
Hors d'oeuvre's Cooking Class
~Menu~
Spanish-Spiced Pork Brochettes
Eggplant Sandwiches with Smoked Mozzarella,
Ham and Basil
Dungeness Crab Cakes
Crostini with Romesco Sauce, Piquillo Peppers and Bouquorrones
Empanadas with Spinach, Pine Nuts and Raisins
Cakebread Cellars Sauvignon Blanc
Cakebread Cellars Rubaiyat
Cooking Class
~Menu~
Grilled Peaches Wrapped in Serrano Ham
Dungenss Crab Cakes
Garden Summer Squash, Mint and
Feta Cheese Turnovers
Cakebread Cellars Sauvignon Blanc
Smoked Trout Salad with Endive, Sweet Peas,
Shaved Fennel and Horseradish Crème Fraiche
Cakebread Cellars Chardonnay Reserve
Grilled Flat Iron Steak with Eduardo’s Chimichurri Sauce
Olive Oil Crushed Potatoes
Cakebread Cellars Cabernet Sauvignon
Polenta Cheesecake with Red Wine Macerated Strawberries
Coffee
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