ELYSE VINEYARDS WINERY DINNER
with Ray Coursen,owner/winemaker
Wednesday May 14, 2008
7:00 pm
~RECEPTION AT GALLERY AT 4 INDIA ~
PASSED HORS D'OEUVRES
2006 Rosé of Pinot Noir
All's Jam, Country Ham and Biscuit
Local Lobster Risotto Spoons
Foie Gras Mousse on Petite Brioche

~AT THE CAULDRON~
FIRST COURSE
2005 L'Ingenue, Sierra Foothills,
Roussanne, Marsanne, Grenache Blanc and Viognier
Jumbo Lump Crab Cake with a Kafir Lime Sauce
SECOND COURSE
2004 Le Corbeau, Hudson Vineyard, Granache
Nantucket Grown Mushroom and Wild Ramp Strudel
on Spring Dandelion Leaves
THIRD COURSE
2005 Syrah, Napa Valley
Grilled Veal Chop with with a Sweet Tamarind,
Black Cherry Demi, Sugar Snap Peas
and a Mint and Pecan Gremolata
FINISH
2004 Petite Sirah Port
Brulee of Goat Cheese, Spana De Cabrah, with Toasted Brioche

$150

FREEMAN VINEYARDS WINERY DINNER
with Ken Freeman, owner/winemaker
Friday May 16, 2008
7:00 pm
~RECEPTION AT GALLERY AT 4 INDIA ~
PASSED HORS D’OEUVRES
2006 Ryo-fu "Cool Breeze" Russian River Chardonnay
Fresh Lobster Roll with Crisp Jicama
Bankok Kobe Meat Ball
Panko Crusted Scallops with Meyer Lemon Hollandaise

~AT THE CAULDRON~
FIRST COURSE
2006 Keefer Ranch, Russian River Pinot Noir
Nantucket Grown Mushroom and Brie Soup with Fresh Thyme
SECOND COURSE
2006 Sonoma Coast Pinot Noir
Grilled Rosemary Skewered Shrimp, Tuscan Melon,
Thinly Sliced Prosciutto and Ricotta Salada
THIRD COURSE
2002 Akiko's Cuvee, Sonoma Coast, Pinot Noir
2006 Akiko's Cuvee, Sonoma Coast Pinot Noir
Ginger and Herb Crusted Rack of Lamb over Israeli Couscous with Grilled Asparagus and Red Currant Demi
FINISH
Warm Individual Chocolate Cake
with Cassia Cinnamon Cream and Fresh Raspberries

$ 175

NEWTON VINEYARDS WINERY DINNER
with Kristen Brott, Napa Valley Representative
Saturday May 17, 2008
7:00 pm
~RECEPTION AT GALLERY AT 4 INDIA ~
PASSED HORS D’OEUVRES
2005 Newton Red Label Chardonnay
Rose Pepper Crusted Nantucket Bay Scallops
Foie Gras Mousse in a Black Truffle Salted Cone
Shiitake Mushroom Risotto Spoons

~AT THE CAULDRON~
FIRST COURSE
2005 Newton Unfiltered Chardonnay
Wild Leek & Lobster Crepe
SECOND COURSE
2001 Newton Unfiltered Pinot Noir
Consommé of Julianned Spring Vegetables,
Roasted Duck and Star Anise
THIRD COURSE
2005 Unfiltered Cabernet Sauvignon
Petite Filet Mignon with Rosemary Potatoes
and Asparagus Bundles
FINISH

Domaine Chandon Riche
Pear Almond Tart

$165

Menus subject to change due to availability.
Dietary Preferences Accommodated
Reservations Taken 508 228 4016