An Evening with Huneeus Wine Estates

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Quintessa, Flowers, Faust, Benton Lane and Leviathon
Thursday, June 24, 2021, 6:30 p.m.

Montrachet Goat Cheese & Roasted Vegetable Terrine, Root Vegetable Purée

A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, summer squash, mushrooms, turnips and Montrachet goat cheese, sauced with a root vegetable purée.

Sauvignon Blanc “Illumination”, Quintessa, California, 2018

Sautéed Chilean Sea Bass, Grilled Pineapple & Lemon Verbena Salsa Cruda

Sautéed Chilean sea bass sprinkled with citrus essences of lemon, lime and orange, served on a bed of grilled pineapple and lemon verbena salsa cruda, topped with an herb butter.

Chardonnay “Sonoma Coast”, Flowers Vineyard & Winery, Sonoma, California, 2017
Rosé of Pinot Noir, Flowers Vineyard & Winery, Sonoma Coast, California, 2019

Duck Agnolotti, Glace de Viande

Piedmontese raviolis, filled with roasted duck and root vegetables, finished with a red wine and root vegetable brunoise glace de viande.

Pinot Noir “Estate” Flowers Vineyard & Winery Sonoma Coast, California, 2016
Pinot Noir “First Class/Estate”, Benton-Lane, Willamette Valley, Oregon, 2014

Teres Major Filet “Sous Vide”, Grille, Cabernet Truffle Wine Sauce

Teres Major Tenderloin slow cooked in its natural juices, grilled, with a Jerusalem artichoke mousseline with wild mushrooms, finished with a red wine truffle sauce.

Cabernet Sauvignon, Faust, Napa Valley, California, 2018
Cabernet Sauvignon “Coombsville”, Faust, Napa Valley, California, 2016

Roast Loin of Breckenridge Lamb, Whole Grain Mustard Mint Glace de Viande

Roast loin of lamb lightly peppered served with an apple potato mousseline topped with a whole grain mustard and seasonal mint lamb glace de viande.

Red, Leviathan, California, 2018
Red, Quintessa, Rutherford/Napa Valley, California, 2017

Delarobi Fruit Tart, Lemon Sorbet

A fruit tart filled with an almond frangipane topped with a Meyer lemon pastry cream with seasonal strawberries and blackberries topped with Chantilly cream, with lemon sorbet and a berry coulis.

$165/Per Guest, Tax & Gratuity not included


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