FOUR SEASONS 4 COURSE FRENCH SERVICE DINNER MENUS
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​Spring

​Beverage
​Grapefruit Gimlet
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Mason Cellars 2019 Sauvignon Blanc Napa Valley

Hors d’ Oeurves
Spicy mini chicken and shrimp  tostada,
​avocado cream, pickled onion 
​and mango-jicama salsa

Grilled Panchetta wrapped asparagus spears,
​saffron hollandaise 

First Course
Baby gem lettuce, arugula sprouts, blood orange segments, 
French feta, toasted hazelnuts-champagne vinaigrette

Hawkes Family 2019 Gravel Bar Chardonnay Alexander Valley

Entree
Horseradish-Pistachio crusted wild Alaskan salmon, 
strawberry-thyme gastrique
 Emperor's rice and fresh fava 

Kosta Browne 2019 Pinot Noir
Santa Lucia Highlands 

Finish
Olive oil shortcake, grilled apricots,
​coconut-corn gelato, almond brittle

Williams Selyem 2007 San Benito Late Harvest Gerwurztraminer

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Summer

Beverage
​Mojito
​
Roederer Brut Rose NV

Hors d’ Oeurves
Savory lemon pot de creme with
Osetra Caviar, potato chips

Ponzu glazed black sesame crusted
mini crab cakes

First Course
Caesar Romaine, Fuji apple, corn bread coutons,
​pickled Surf fish, Meyer lemon Caesar dressing

Louis Jadot 2011 Meursalult Charmes Premier Cru 

Entrée
Grilled lavender, honey and ginger Duck breast,
blueberry, almond wild rice pilaf, cherry gastrique

Lambert Bridge 2011 Forchini Vineyard, Zinfandel
Dry Creek Valley 

Finish
Summer trifle: grilled angel food cake,
strawberry-rhubarb compote, Chambord liqueur,
vanilla bean whipped cream

Kunde Estate 1904 Series Dessert Cuvee
​Sonoma Valley

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Fall

​Lavender-Earl Grey Martini
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Trefethan Family Vineyards 2020 Chardonnay Napa Valley ​

Hors d’ Oeurves
Grilled figs, Point Reyes Gorgonzola,
espresso balsamic, lavender-honey 

Cashew crusted chicken brochette,
​cardamom-pear chutney 

First Course
Pumpkin gnocchi, fried sage, shaved chestnuts, 
Parmigiano-Reggiano, nutmeg, peas, watercress

Esterlina 2012 Cole Ranch Vineyard Reserve
Pinot Noir Mendocino
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Entrée
Five Dot Ranch petite filet en croute
(smoked blue cheese, Shiitake and Chanterelle duxelles),
​zinfandel reduction with Parsnip-Celeric Puree 

Mazzocco Maple Vineyards 2009 Zinfandel
Reserve, Juan Rodrigues Vineyard Dry Creek

Finish
Cardamom apple-pear crisp,
sea salt caramel gelato

Castello di Amorosa 2009 Il Passito,
Late Harvest Semillon 

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Winter

Blood Orange French 75 
(gin, bitters, blood orange juice, Champagne)

Wild Horse 2013 Cheval Sauvage Pinot
Pasa Robles

Hors d’ Oeurves
Oysters Rockefeller or Rocker Osterfeller  

Smoked paprika dusted and bacon wrapped
​stilton stuffed Dates

First Course
French onion soup, Della Fattoria rosemary
focaccia and gruyere panini 

Pahlmeyer 2008 Merlot Napa Valley

Entrée
Herb roasted Venison loin, chocolate mole sauce,
yukon gold and wild mushroom Napoleon 

Carter Cellars 2008 To Kalan "the Grand Daddy"
​Cabernet Sauvignon Rutherford 

Finish
Molten chocolate lava cake, candied walnuts, ​
Santa Rosa plum sauce

Envy 2008 Late Harvest Petit Syrah
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