Document ActionsHarvest Festival September 20, 2008 Fine Wine & DineCelebrate the peak of this falls harvest and the last of the really fresh foods that we will get until spring. Keeping in tune with the season Chef Katy and wine guy Robin Day are conspiring on the perfect pairings. Appetizers start at 6:30 pm Menu Appetizer Savory Ricotta Squash Tart Curried Scallops on Pumpkin Polenta Cakes Martin Codax Albario Rias Baixas Sp Bridlewood Central Coast Syrah Butternut Squash Soup with Crisp Pancetta Martin Codax Albario Rias Baixas Sp Bridlewood Central Coast Syrah Autumn Salad of Persimmon, Pear, Grapes, & Pecans Galo Family Sonoma Reserve Pino Gris
Pan Seared Pork Medallions with Riesling & Apples Roasted Butternut Squash with Cilantro Cream Bridlewood Reserve Central Coast Viognier Pomegranate Margarita Grilled Duck Breast with Rosemary Juniper Oil Kale with Garlic and Oven Roasted Parsnips Mac Murray Ranch Central Coast Pinot Noir Warm Apple Cider Cake with Pumpkin Seed Brittle Hornsby Hard Apple Cider Amber Draft Roquefort Walnut Terrine with Apple Salad Rancho Zobaco Sanoma Heritage Vines Zinfandel |
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