Stags leap District
Wine Dinner
March 11, 2004
Chef Jeanie Roland


Hors D'oeuvres
fingerling wafer with anchovy & cre'me fraiche
salmon tartare on won ton crisp
ragout of crab on endive spear
minched squab on euro cucumber

Domaine Carneros by Tattinger


First Course
pan fried cornmeal crusted oyster with papaya, mango & bacon relish with vanilla cre'me fraiche & a caviar garnish

Stags Leap 2002 Napa Valley Chardonnay


Second Course
leg of african pheasant with fennel, serrano ham & soft polenta with a berry-game jus

Stags Leap 2000 Napa Valley Petite Syrah


Third Course
spiced tuna foie gras spiced rubbed tuna with pan seared foie gras with anchovy potato cake, bitter choc sauce & berry merlot syrup

Stags Leap 2001 Napa Valley Merlot


Fourth Course
baby lamb ribeye with goat cheese parcel, parsnip smash, cherry jus & candied violet dust

Robert Mondavi "Stags Leap" 2000 Cabernet Sauvignon


Dessert Course
truffle trio
trio of macadamia, cocoa dusted kirsch & pistachio crusted zinfandel truffle with caramel strawberry sauce

Regusci "Stags Leap District" 2001 Zinfandel




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