Three Course
Warm Artichoke and Crab Fondue
grilled artichokes, endive, house made focaccia crisps
Chardonnay or Sparkling Rosé
OR
Loch Duart Salmon Tartare
lemon, crème fraiche, caper berries, sourdough crostini
Chardonnay or Merlot
Oak Grilled Petite New York Strip Steak
celery root puree, seckel pear demi glaze, green peppercorn beurre blanc
Howell Mountain Cabernet or Napa Valley Cabernet
OR
Oak Grilled Petite New York Strip Steak
ivory potato puree, grilled king trumpet mushrooms, black truffle vinaigrette, pink peppercorn hollandaise
Syrah or Cabernet
Warm Valrohna Chocolate Lava Cake
crème chantilly, caramel sauce, hazelnut lances
Merlot or Cabernet
Five Course
Duroc Pork Rillette
whole grain mustard, cornichons, shaved radish
Chardonnay, Viognier, Sparkling Rosé, Merlot, Sryah, Chenin Blanc, Zinfandel
Warm Artichoke and Crab Fondue
grilled artichokes, endive, house made focaccia crisps
Chardonnay or Sparkling Rosé
Loch Duart Salmon Tartare
lemon, crème fraiche, caper berries, sourdough crostini
Chardonnay or Merlot
Snake River Farms Seared Kobe Tri-Tip
celery root puree, seckel pear demi glaze, green peppercorn beurre blanc
Howell Mountain Cabernet or Napa Valley Cabernet
OR
Oak Grilled Petite New York Strip Steak
ivory potato puree, grilled king trumpet mushrooms, black truffle vinaigrette, pink peppercorn hollandaise
Syrah or Cabernet
Warm Valrohna Chocolate Lava Cake
crème chantilly, caramel sauce, hazelnut lances
Merlot or Cabernet
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Napa Valley Grille and Goosecross
Cellars invite you to experience "Epicurean Explorations." Throw out the old rules about wine and food pairing and discover how easy it is to create a match made in heaven! Join the Executive Chef at the Napa Valley Grille, Thad Lyman and Goosecross Director of Education, Nancy Hawks Miller, for a fun and informative exploration of the natural synergy between food and wine.
"Different styles of wine can pair with the same food depending on
personal preference," says
Chef Lyman. For example as a first course, a warm
artichoke & crab
fondue is paired with both the Carneros Estate
Chardonnay and the Napa Valley Sparkling Rosé. As a main course,
guests will decide if a duo of New York strip steaks,
one topped with a green peppercorn beurre blanc, the other a black truffle
vinaigrette, works best with the Howell Mountain Cabernet or the South
Coast Syrah.
The event is held for parties of 6 or more at the Napa Valley Grille.
Five-course dinners and three-course lunches with
wine pairings are available by request, subject to availability. Dinners
are $135 per person, all inclusive; lunches are $95.00 per person, all
inclusive (10% discount for Wine Club members).
Call Goosecross toll-free
at 800-276-9210 for more information or to request
a reservation.
Napa Valley Grille
6795 Washington Street
Hwy 29 at Madison
Yountville
707-944-8686
www.napavalleygrille.com |
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