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EVENTS |
Winetaster Dinners and Lunches at lovely Elliston Vineyards in Sunol, with seasonal menus
prepared by Chef Dan Leff ... join us for some superb cuisine:
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January 29, 2011 (dinner)
Champagne Reception
Elliston California Sparkling Wine
Chef Selected Hors D’oeuvre
First Course
2001 Danse de Blanc
Butternut Squash Soup
with Coconut and Mushroom Duxelles Crostini
Second Course
2005 Pinot Blanc
Mesclun Salad with Meyer Lemon Vinaigrette
accompanied by a Red Pepper – Chevre in Puff Pastry “Napoleon”
Main Course
2001 Pinot Noir
Pomegranate Grilled Pork Chops or Chicken
on Bourbon Pecan whipped Sweet Potatoes with Creamed Rapini
Dessert
2000 Cabernet Sauvignon
Black Forest Cheesecake
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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February 12, 2011
First Course
2001 Danse de Blanc
Chilled Buckwheat Noodles
with Champagne Vinaigrette, pickled Asparagus and Shallots, with Tamarind-Pinot Noir-grilled Prawns
Second Course
2005 Pinot Blanc
Field Green Salad
with Tangerine Vinaigrette, Wonton Crisp with Pistachio-Mango Salsa
Main Course
Cabernet Sauvignon (or Pinot Gris with Halibut)
Sliced, mustard-crusted Beef Tenderloin
with medley of caramelized Mushrooms, Leeks, and Yams, with Cabernet Franc Demiglace
(alternate: Mustard-crusted Halibut filets, with Danse De Blanc Beure Blanc)
Dessert
2000 Cabernet Franc
Chocolate Mousse Tarts
in Dark Chocolate Heart Cups
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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March 26, 2011
Champagne Reception
Elliston California Sparkling Wine
Chef Selected Hors D’oeuvre
First Course
2005 Pinot Blanc
Swiss Chard Fritatta
On a bed of Berry Vinaigrette dressed Greens
Second Course
2001 Danse de Blanc
Pan Seared Green Beans
With Balsamic-Caramelized Onions and Radicchio
Main Course
2001 Pinot Noir
Cabernet Braised Lamb Leg Diamonds
With Spinach and Artichoke Risotto
Or
Spinach and Leek Stuffed Pork Loin
With Spinach and Artichoke Risotto
Dessert
Elliston California Sparkling Wine
Vanilla Pineapple Tart
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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April 23, 2011
First Course
2001 Danse de Blanc
Asparagus Bisque with pan-seared Zucchini
Rosemary Oil Crème Fraiche
Second Course
2005 Pinot Gris
Lentil Salad with Roasted Beets and Hazelnuts
in a Pinot Gris-reduction Vinaigrette, in Bibb Lettuce cupso
Main Course
2001 Pinot Noir
Artichoke-Chevre-filled Chicken Breast
(or Lemon-Tarragon-seared Salmon)
with Danse de Blanc-Leek Puree, Saffron Risotto
Dessert
Elliston California Sparkling Wine
Lemon-custard Tartlets with Hand-dipped Chocolate Cookie
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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May 20, 2011
First Course
2005 Pinot Blanc
Field Greens and Fennel Salad
with Citrus Segments and Champagne-reduction Vinaigrette
Second Course
2001 Danse de Blanc
Cream of Spinach Soup
with Tomato Jam Crostini, Green Onion Pesto
Main Course
2000 Cabernet Franc
Cabernet-Franc-grilled Jumbo Prawns
(or Chicken Sausage)
served over Penne Pasta, with English Peas and roasted Peppers,
in a Danse de Blanc-braised Onion Cream Sauce
Dessert
Elliston California Sparkling Wine
Vanilla Flan Tart
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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June 18, 2011
First Course
2001 Danse de Blanc
Mesclun Salad with Watercress Vinaigrette
Champagne-Chili-pickled Cucumbers, and crumbled Gorgonzola
Second Course
1999 Merlot
Eggplant and Herb-roasted Tomato “Napoleon”
with Basil Oil
Main Course
2001 Pinot Noir
Apricot-glazed Pork Tenderloin
(or Chicken Breast)
with Squash-Corn-Wild Rice Pilaf, Cabernet Franc Beurre Noisette
Dessert
2000 Cabernet Franc
Ghirardelli Chocolate Tarts with Fresh Strawberries
$85 per person (includes tax and gratuity)
www.elliston.com, info@elliston.com, 925-862-2377
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July, 2011
(Coming Soon)
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August, 2011
(Coming Soon)
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September, 2011
(Coming Soon)
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