Sample Chateau Tasting Menu
CHATEAU DECK TA S T I N G M E N U - $ 8 9 COURSE ONE Choose one Appetizer CHICKEN & SMOKED MOZZARRELLA RAVIOLI Fresh pasta Lightly smoked mozzarella, creamy ricotta & roasted chicken Sauteed greens & roasted crimini mushroom sauce
KALE & HEIRLOOM TOMATO Heirloom tomato, golden beets Kale, opal basil & citrus, Bibb lettuce California extra virgin olive oil Aged balsamic vinegar
AHI TUNA & SHRIMP Sesame crusted Ahi, poached shrimp Whipped edamame beans Micro green and sprout salad Citrus soy glaze, miso cream
BEEF CARPACCIO Thin Sliced Pepper Crusted Angus Micro Green and Pea Sprout Salad Extra Virgin Olive Oil Lemon Caper Dressing Parmesan Truffle Crostini
CAESAR SALAD Jumbo sweet water prawns Elephant garlic herb butter Classic Caesar salad
COURSE TWO A petite sampling of each of the following FILLET ARCTIC CHAR
Topped wild mushroom assortment Wilted lemon kale & creamy potatoes Chardonnay leek sauce
RACK OF LAMB
ROASTED FILET OF BEEF
Sweet potato & gruyere gratin Roasted Salinas Farms mushroom Skewered tomato, asparagus Cabernet wine reduction BĂ©arnaise sauce
Half rack of herb roasted lamb Roasted elephant garlic confit whipped Yukon Gold potatoes Fresh summer vegetables tossed in herb butter Mountain Winery Zinfandel sauce
COURSE THREE A petite sampling of each of the following CREME BRULE CHEESECAKE
Caramelized with vanilla sugar Brandy soaked golden raisin sauce Whipped cream, candied orange
LEMON CURD & BERRY PARFAIT
Meyer lemon curd, Driscoll’s berries Whipped cream, almond florentine
CHOCOLATE MOUSSE TORTE Chocolate ganache Raspberries, whipped cream Zinfandel raspberry sauce
KALE & HEIRLOOM TOMATO Heirloom tomato, golden beets Kale, opal basil & citrus, Bibb lettuce California extra virgin olive oil Aged balsamic vinegar
AHI TUNA & SHRIMP Sesame crusted Ahi, poached shrimp Whipped edamame beans Micro green and sprout salad Citrus soy glaze, miso cream
BEEF CARPACCIO Thin Sliced Pepper Crusted Angus Micro Green and Pea Sprout Salad Extra Virgin Olive Oil Lemon Caper Dressing Parmesan Truffle Crostini
CAESAR SALAD Jumbo sweet water prawns Elephant garlic herb butter Classic Caesar salad
COURSE TWO A petite sampling of each of the following FILLET ARCTIC CHAR
Topped wild mushroom assortment Wilted lemon kale & creamy potatoes Chardonnay leek sauce
RACK OF LAMB
ROASTED FILET OF BEEF
Sweet potato & gruyere gratin Roasted Salinas Farms mushroom Skewered tomato, asparagus Cabernet wine reduction BĂ©arnaise sauce
Half rack of herb roasted lamb Roasted elephant garlic confit whipped Yukon Gold potatoes Fresh summer vegetables tossed in herb butter Mountain Winery Zinfandel sauce
COURSE THREE A petite sampling of each of the following CREME BRULE CHEESECAKE
Caramelized with vanilla sugar Brandy soaked golden raisin sauce Whipped cream, candied orange
LEMON CURD & BERRY PARFAIT
Meyer lemon curd, Driscoll’s berries Whipped cream, almond florentine
CHOCOLATE MOUSSE TORTE Chocolate ganache Raspberries, whipped cream Zinfandel raspberry sauce
