To this day, the Martinellis still sell more grapes then are used to make their own wines; about 90% of the grapes they farm are sold to other Sonoma County wineries. Lee Sr. and his two sons, Lee Jr. and George, continue the proud legacy of care-taking the land.
with Martinelli Vineyards
Thursday, June 8, 2017 • 6:30 pm
Join us as we feature the iconic Martinelli Winery of the Russian River Valley in the Sonoma Valley, California. The Martinelli family has grown grapes in Sonoma County since the 1880’s. All of their wines are produced from estate-grown grapes still farmed by the Martinelli Family. The primary goal of Martinelli Winery has always been hand-crafting quality wines that are born in their estate vineyards, using only their favorite blocks for each vineyard-designated wine. They have a commitment to quality and have never offered for sale a wine that they felt did not live up to the reputation and expectations of its label. They also try to maintain a sense of consistency with each vintage, while still allowing the true nature of the vineyard to shine through. These wines are small production and each vineyard is meticulously hand-farmed, producing only the finest quality fruit.
Char-Grilled Alaskan King Salmon, Morel Mushroom & Black Currants Jus
Marinated king salmon with currants and apples in pinot noir, char-grilled, served over seasonal wild mushrooms with black currants brunoise, finished with a morel Pinot Noir/blackcurrant jus.
Chardonnay “Bella Vigne”, Martinelli, Russian River Valley, California, 2014
Pinot Noir “Bella Vigne”, Martinelli, Russian River Valley, California, 2014
Pot-au-Feu Trio, Root Vegetable Mélange & Duck Crackling
A trio of char-grilled Teres major, Pekin duck breast and pheasant ballotine, stewed root vegetables and garbanzo bean mélange, consommé, duck crackling brioche.
Pinot Noir “Bondi Home Ranch”, Green Valley of Russian River Valley, 2014
Pinot Noir “Lolita Ranch”, Russian River Valley, 2014
Hudson Valley Quail Breast, Huckleberry Glace de Viande
Char-grilled quail breast filled with a quail and huckleberry forcemeat, celery root purée, huckleberry glace de viande.
Pinot Noir “Moonshine Ranch”, Russian River Valley, 2014
Pinot Noir “Zio Tony Ranch”, Russian River Valley, 2014
House-Cured Berkshire Pork Belly, Plum Pinot Noir Reduction
Black Berkshire pork belly Sous vide for 12 hours, seared, simmered in its natural juices, date & sweet potato mousseline with fine herbs, finished with a plum Pinot Noir reduction.
Syrah “Gianna Marie • Zio Tony Ranch”, Russian River Valley, 2009
Angus Beef® Hanger Steak, Heirloom Tomato Provençale, Zinfandel Reduction
Marinated tomato-infused hanger steak, char-grilled, served over a stuffed heirloom tomato with Vidalia onions, plump golden raisins, garlic, pancetta bacon, tomato zinfandel reduction.
Zinfandel “Vellutini Ranch”, Russian River Valley, 2014
Zinfandel “Guiseppe & Luisa”, Russian River Valley, 2014
Lake Erie Creamy Chèvre, Stewed Fruits & Walnuts
Handmade fresh goat cheese with butter overtones garnished with a walnut Florentine cookie with stewed figs, raisin, dates and walnut port wine glace.
