EASTER SUNDAY 2010

GOURMET EXPRESS LUNCH

First Course
Baby Lettuce Salad
With Candied Walnuts and Smoked Goat Cheese
In a Honey Cider 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~
Pan Seared and Roasted Pork Tenderloin
on Sautéed Baby Spinach and Yam Stuffed Gypsy Pepper with Saffron and Cabernet Onion Marmalade
Suggested Wine: Jelly Jar Zinfandel “Nova Vineyard” 2007 $14 Glass
~or~
Coriander Roasted Breast of Chicken
on a Wild Mushroom Polenta in Avocado Cream
Suggested Wine: Robert Mondavi Pinot Noir 2008 $15 Glass
~or~
Salmon Hash Brown
with Local Caviar on Sautéed Baby Carrots and Kale
Suggested Wine: ZD Chardonnay 2008 $15 Glass
~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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