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EASTER SUNDAY 2010 CHAMPAGNE VISTA DOME LUNCH

Hors d’Oeuvre
Flourless Yam Ravioli
Stuffed with Goat Cheese Served with Grape Relish
Suggested Wine: Conundrum by Caymus Vineyards 2008 $12 Glass
~or~
Grilled Shrimp
with Scallop Seviche in a Lobster Jus Garnished with Salmon Roe
Suggested Wine: ZD Chardonnay 2008 $15 Glass
First Course
Beet Carpaccio Salad
with Baby Greens, Cambozola Cheese, and Candied Walnuts in a Mustard Vinaigrette
Suggested Wine: Miner Viognier 2008 $9 Glass
~or~
Soup du Jour
Please ask your server for today’s freshly prepared soup and wine pairing
Entrée Choices
Wine Country Benedict
Slice of Grilled Beef Tenderloin Topped with Poached Egg on an English Muffin with Sauce Béarnaise
and Served with Chive-Asiago Pancake and Applewood Smoked Bacon
~or~
Stuffed French Toast
Cranberry and Orange Folded into Cream Cheese Tucked into Thickly Sliced Pieces of Egg Bread
Grilled to a Golden Brown and served with Applewood Smoked Bacon
~or~
Grilled and Roasted Beef Tenderloin
on Grilled Gorgonzola Toast in a Cabernet Beef Mushroom Sauce with Pan Seared Asparagus
Suggested Wine: Meadowlark Cabernet Sauvignon/Syrah 2005 $15 Glass
~or~
Grilled Lamb Chop
with Caramelized Whiskey Onions and Herb Roasted New Potatoes with Goat Cheese Sour Cream
Suggested Wine: Culler Syrah, Napa Valley 2006 $13 Glass
~or~
Coriander Breast of Chicken
on Wild Mushroom Polenta in an Avocado Cream
Suggested Wine: Robert Mondavi Pinot Noir 2008 $15 Glass
~or~
Fresh Seafood
Due to the availability of many wonderful choices your server will describe Chef’s fresh selection.
Please also ask for today’s wine pairing.
~or~
Sweet Pea Ravioli in a Mélange of Roasted Peppers, Grilled Zucchini and Fresh Pesto
Suggested Wine: Zmor Gewurztraminer 2006 $8 Glass
Freshly Created Wine Train Desserts
All Luncheon Entrees served with Chef’s accompaniments.
Coffee and Tea are included with your meal.
Espresso $4 ~ Cappuccino $5 ~ Soft Drinks $3
Assorted Juices $3 ~ Calistoga Water $3
Food and beverage prices include sales tax. Thank you.

Kelly Macdonald
Executive Chef
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