Chef Dawn Bryan
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 3-course Seasonal Dinners with Wine Pairing

Spring

Start
Baby gems, red flame grapes, kumquat, roasted 

pecans, Stilton, arugula mache, Champagne vinaigrette
  
Main
Roasted spring lamb leg, new potatoes, baby carrots & fennel, 
fresh garbanzo beans, nicoise olive-kumquat tapenade
~~~

JC Cellars 2006 Rockpile Syrah 

Finish
Blueberry-lemon buckle and
“three twins” cardamom ice cream

​
Summer

Start
Smoked paprika and heirloom tomato gazpacho 

with puffed Irish cheddar croutons

Main
Bourbon and cedar planked wild salmon
cumin carrot mash
asparagus with coriander butter 
~~~

Soder 2010  Yam Hill Oregon Brut Rose of Pinot

Finish
Stonefruit Tiramisu trifle 

​
Fall

Start
Creamy parsnip-apple soup with Della Fattoria
Semolina rosemary crostini

Main 
Slow roasted “three spice” pork shoulder,
lemon & garlic brussel sprout leaves,
wild rice, cranberry and roasted chestnut pilaf
~~~
​Dumol 2007 Sonoma Coast Chardonnay
​
Finish
Warm Gravenstein apple tart tartin with
salted caramel-​balsamic ice cream



Winter

Start
​Arugula, watercress, persimmons and 
chèvre with toasted pistachios
and pomegranate-red wine vinaigrette

Main 
Coffee-Cocoa dry rubbed Venison chops with Mole sauce, 
Creamy Heritage polenta with Fontina,
Roasted Poblano and Swiss Chard

~~~
​Stags Leap Artemis 2011 NV Cabernet

Finish
Petite Red velvet cakes, coffee ice cream
Mexican bittersweet chocolate sauce
with hints of cinnamon and chillies


​
  All copy rights reserved including  all text, images and photography by Dawn Bryan, Chef Dawn and Portola Valley Chef ™.  No reproduction or reuse permitted without exclusive permission. Copyright 2001-2022
  • Home
  • Meet the Chef
  • FOOD GALLERY
    • Appetizers/First Course
    • Casual Dining
    • Formal Dining
    • Sweets
    • INSTAGRAM
  • Resources
  • CONTACT