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Saint Laurent Wines

Saint Laurent Wine Makers Dinner   

 

Grilled Szechwan Pepper Dusted Prawn and Seared Sesame Encrusted Ahi Tuna with Wasabi Aioli and Ponzu Ginger Vinaigrette Tossed Bibb Lettuce presented in a Wonton Cup

 

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Chicken and Spring Asparagus Strudel with Prosciutto Di Parma Smoked Tomato Confit

 

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Oven Roasted Rack of Veal with a Sage Demi Glace, Wild Mushroom Ragout, Chive Rösti and Braised Fennel

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Wild Berry Charlotte with Crème Anglaise

 

 

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White Heron Labe, wine, vineyard, vinyards, washington wines, Chantepierre, Rose', Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Pinot Noir, Gamy, Syrah, Rousanne, Viognier, merlot

White Heron Wine Makers Dinner  

 

 

Seared Sea Scallops with a Spinach Risotto Cake and Saffron Aioli

 

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Marinated Grilled Quail on Mixed Baby Organic Greens with a toasted Hazelnut Huckleberry Vinaigrette

 

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Oven Roasted Rack of Lamb with a Roasted Garlic Herb Reduction, Yukon Gold Gratinated Potatoes with Gorgonzola and Gingered Baby Bok Choy

 

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Chocolate Pyramid with Cherry Syrup

 

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Ryan Patrick Wine Makers Dinner

 

SHAVED FENNEL SALAD WRAPPED IN PROSCIUTTO DI PARMA

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CRAYFISH AND SALMON STRUDEL ON A DILL CREAM SAUCE

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HERB CRUSTED VENISON STEAK WITH WILD MUSHROOMS, JUNIPERBERRY DEMI GLACE AND BABY BOKCHOY

 

Late Harvest Riesling

DUET OF CHOCOLATE AND CARAMEL GELATO CREPE WITH NORTHWEST BERRY COMPOTE

 

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Gold Diggers Wine Makers Dinner

GRILLED QUAIL BRUSHED WITH A MARION BERRY CHIPOLTE GLAZE ON SALAD LEAVES

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SEARED SEA SCALLOPS ON ANGEL HAIR PASTA WITH ROASTED RED BELL PEPPERS AND CHIVE CREAM

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MARINATED CHARGRILLED LAMB CHOPS WITH ROASTED GARLIC HERB GLAZE, SWEET ONION GORGONZOLA MASHED POTATOES AND ZUCCHINI GRATIN

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VIENNESE HAND PULLED APPLE STRUDEL WITH VANILLA SAUCE

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Eagle Creek Wine Makers Dinner

Gewürztraminer 2003

PEAR AND ARUGULAR SALAD WITH CANDIED PECANS, CRISP PANCETTA AND CITRUS VINAIGRETTE

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Chardonnay 2003

SESAME CRUSTED SEARED AHI TUNA, SOBA NOODLES AND WASABI CILANTRO AIOLI

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Syrah  2003

PRIME FILLET OF BEEF, ROQUEFORT, FRESH HERB REDUCTION AND POTATO CELERY ROOT GRATIN

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Merlot 2003

CHOCOLATE PYRAMID ANGLAISE

 

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White Heron Labe, wine, vineyard, vinyards, washington wines, Chantepierre, Rose', Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Pinot Noir, Gamy, Syrah, Rousanne, Viognier, merlot

White Heron Wine Makers Dinner  

Riesling Weinbau Vineyard 

GOAT CHEESE AND HERB FILLED POTATO POCKETS ON A ROASTED ZUCCHINI TOMATO RAGOUT

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The Piper Frenchman Hill Vineyard Chardonnay 2003

DUET OF CHARGRILLED PRAWNS AND PAN SEARED RABBIT LOIN WITH BABY SPINACH AND RED BELL PEPPER MOUSSELINE

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Mariposa Vineyard Syrah 2002

SEARED DUCK BREAST WITH GINGER BERRY SAUCE, GORGONZOLA RÖSTI, AND ROOT VEGETABLE HASH

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Late Harvest Sauvignon Blanc 2003

BRANDIED APRICOT CROISSANT BREAD PUDDING WITH CANDIED WALNUTS AND VANILLA BEAN SAUCE

 

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Saint Laurent Wines

Saint Laurent Wine Makers Dinner  

Riesling 2004 

CRISP GARDEN VEGETABLE SALAD WITH SMOKED CHICKEN STRUDEL AND A HAZELNUT OIL  BALSAMIC REDUCTION

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Chardonnay 2003

SEARED SALMON FILLET AND LOBSTER RAVIOLI WITH BRAISED FENNEL, SPINACH AND A SAFFRON TOMATO SAUCE

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Cabernet Sauvignon 2001

VEAL ESCALLOPE WITH WILD MUSHROOM SAUCE, HERB SPÄTZLE, BROCCLINI AND BRAISED APPLE RED CABBAGE

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Merlot 2001

WARM BERRY TART WITH TOASTED ALMONDS AND CARAMEL GELATO

 

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Painting of our namesake, the Kestrel Falcon

Kestrel Wine Makers Dinner

 

Vegetable Salad Topped with Honey and Ginger Glazed Squab Breast Drizzled with Truffle Oil

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DUNGENESS CRAB CAKE WITH A FRESH MANGO CILANTRO CONFIT  

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PETIT VEAL RACK CHOPS ON LEMON CRACKED BLACK PEPPER LINGUINE WITH BABY SPINACH AND AGED BALSAMIC SABA

SYRUP

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DESSERT SAMPLER

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Eagle Creek Wine Makers Dinner  

 

Gewürztraminer 2003

PEAR AND ARUGULAR SALAD WITH CANDIED PECANS, CRISP PANCETTA AND CITRUS VINAIGRETTE

v

Chardonnay 2003

SESAME CRUSTED SEARED AHI TUNA, SOBA NOODLES AND WASABI CILANTRO AIOLI

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Merlot 2003

SEARED DUCK BREAST WITH GINGER BERRY SAUCE, GORGONZOLA RÖSTI, AND ROOT VEGETABLE HASH

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Cabernet Sauvignon 2003

CHOCOLATE PYRAMID ANGLAISE

 

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Icicle Ridge Wine Makers Dinner

  

BLUE CRAB CAKES ON A ROASTED RED BELL PEPPER COULIS AND ORGANIC GREENS DRIZZLED WITH A CILANTRO VERJUS VINAIGRETTE

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GRILLED ZUCCHINI, VINE RIPENED TOMATOES WITH BASIL PESTO MASCARPONE AND PROSCUITTO DI PARMA NAPOLEON

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OVEN BAKED LEG OF RABBIT FILLED WITH HERBED GOAT CHEESE AND WILD MUSHROOM STUFFING, BEET ROOT REDUCTION AND GINGERED BABY CARROTS

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APPLE GALETTE WITH A VANILLA BEAN SAUCE AND LINGONBERRY RELISH

 

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Painting of our namesake, the Kestrel Falcon

Kestrel Wine Makers Dinner

 

ROASTED TOMATO AND FRESH BASIL TARTARE WITH KALAMATA OLIVE TAPENADE, BUFFALO MOZZARELLA ON A BED OF FRENCH BEANS, FRISEE, BASIL OIL, BALSAMIC SYRUP AND PINENUTS

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DILL CRUSTED RAINBOW TROUT FILLET ON A CRISP APPLE WALNUT RÖSTI, RADISH SPROUTS AND WATERCRESS

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ROSEMARY AND LAVENDER LAMB RACK WITH A ROASTED GARLIC HERB REDUCTION, SAFFRON COUSCOUS WITH FRESH MINT AND GRILLED ZUCCHINI

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WILD BERRY CHARLOTTE WITH A MANGO COULIS AND CANDIED PANSIES

 

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Boudreaux Cellars Wine Makers Dinner

 

SMOKED DUCK BREAST STRUDEL ON ORGANIC GREENS AND TOASTED PECANS DRIZZLED WITH POMEGRANATE REDUCTION

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KING SALMON CARPACCIO WITH A VERJUS, CILANTRO AND LIME

DRESSING AND CRISP GOAT CHEESE WONTON

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OVEN ROASTED PETIT VEAL RACK TOPPED WITH A CHARRED TOMATO AND GREEK OREGANO CHUTNEY, PERCIATELLI AND WILTED ARUGULA WRAPPED IN GRILLED AUBERGINE SLICES

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CHOCOLATE PYRAMID ANGLAISE ON A CHERRY CONFIT

 

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Ryan Patrick Wine Makers Dinner

 

SMOKED WILD BOAR RAGOUT CANNELLONI WITH TOASTED HAZELNUT PESTO

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TARRAGON RISOTTO FRITTER WITH MESQUITE GRILLED PRAWNS, OVEN ROASTED TOMATOES AND BALSAMIC SYRUP

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PRIME FILLET OF BEEF TOPPED WITH A ROQUEFORT AND CHARRED PEAR TARTARE, GINGERED BABY BOKCHOY

PORTUGUESE PORT WINE REDUCTION AND WILD MUSHROOM POTATO STRUDEL.

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KEY LIME CHEESE CAKE WITH MIXED BERRY COMPOT3E AND LAVENDER HONEYED GOAT CHEESE

 

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Saint Laurent Wines

Saint Laurent Wine Makers Dinner

 

APPLE SMOKED SEA SCALLOPS ON WATERCRESS DRIZZLED WITH A WARM TOMATO BASIL AND OLIVE VINAIGRETTE

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SEARED HUDSON VALLEY FOIS GRAS, TOASTED BRIOCHE, CARAMELIZED ORCHARD APPLES, CALVADOS REDUCTION AND BALSAMIC GLAZED CHERRY MASCARPONE

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PRIME FILLET OF PORK FILLED WITH KADOGA FIGS, WRAPPED WITH PROSCUITTO AND SAGE LEAVES, GORGONZOLA CREAM PERUVIAN POTATO RÖSTI AND BABY SPINACH AND TOASTED PINENUTS

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CRÈME BRULEE CHEESE CAKE WITH CANDIED KUMQUATS

 

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Gold Diggers Wine Makers Dinner

 

MAINE LOBSTER RAGOUT SERVED IN A DILL CREPE

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ORGANIC GREENS WITH WARM GOAT CHEESE AND TOASTED HAZELNUTS AND HERBS

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PORK TENDERLOIN WRAPPED IN SAGE LEAVES AND PROSCIUTTO, WITH CALVADOS CREAM,

PINK PEPPERCORNS AND POTATO STRUDEL

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CHOCOLATE CROQUANT WITH FRESH BERRIES

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Ryan Patrick Wine Makers Dinner

 

SMOKED WILD BOAR RAGOUT CANNELLONI WITH TOASTED HAZELNUT PESTO

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TARRAGON RISOTTO FRITTER WITH MESQUITE GRILLED PRAWNS, OVEN ROASTED TOMATOES AND BALSAMIC SYRUP

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PRIME FILLET OF BEEF TOPPED WITH A ROQUEFORT AND CHARRED PEAR TARTARE, GINGERED BABY BOKCHOY

PORTUGUESE PORT WINE REDUCTION AND WILD MUSHROOM POTATO STRUDEL.

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KEY LIME CHEESE CAKE WITH MIXED BERRY COMPOT3E AND LAVENDER HONEYED GOAT CHEESE

 

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|| Rates || Suites || Rooms || Dinner Series ||Summer Theater || Other Specials || Home ||

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