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We welcome CEO, Emma Swain, who will host this dinner and present a fabulous collection of their single vineyard and Napa Valley Estate wines.
MENU & WINE PAIRINGS Reception 2016 Napa Valley Estate Sauvignon Blanc First Course Grilled Jumbo Shrimp Gingered Rice Puree, Snow Pea Stir Fry 2016 Napa Valley, Dollarhide Estate Sauvignon Blanc Second Course Char Seared Ora King Salmon Fennel Mash, Black Trumpets, Caramelized Pearl Onions 2013 Rutherford Merlot 2013 Napa Valley Estate Élu Meritage Red Third Course Five Spice Rubbed Roast Colorado Lamb Sirloin Shoe String Potatoes, Sauteed Watercress, Cabernet Essence 2014 Napa Valley Estate Cabernet Sauvignon 2007 Napa Valley, Dollarhide Estate Cabernet Sauvignon Fourth Course Roasted Fresh Peach Vanilla Sponge, Mandarin Orange Curd, Pistachios 2016 Napa Valley Estate Moscato John Williams founded Frog’s Leap in 1981 with a commitment to sustainable and organic farming.
Take this unique opportunity to enjoy one of the most popular theme dinners at the Festival for the past nine years.
Chef Bruce will create a meal influenced by the culture and heritage of this special region.
Come experience a guided tour through Italy’s Lake Garda and Valpolicella Classico region, hosted by owner Alberto Zenato.
Chef Daniel Bruce once again shows his rare talents with his perfectly matched, all-Champagne dinner featuring wines from Moët & Chandon, including Moët Imperial, Moët Vintage Blanc 2008, Moët Rose NV, Moët Vintage Rose 2008, and Moët Nectar Blanc.
Share a romantic evening of live music and dancing, coupled with incredible wine and food.
MENU Cold Passed Chilled Maine Lobster, Ginger Chaud Froid, Bacon Candy Salmon & Tuna Maki, Soy Glaze Hot Passed Aged Gouda, Black Truffle & Ricotta Cheese Puffs Herb Crêpe Wrapped Cabernet Braised Short Ribs Chilled Seafood on Ice Jumbo Shrimp, Oysters and Mussels on the Half Shell Saffron Mignonette, Cocktail Sauce, Lemon Wasabi, Pickled Ginger, Spicy Mayo Grand Cheese & Antipasto Station Selection of World Artisan Cheeses, Walnut Bread Slivers, Baguettes, Bread Sticks, Focaccia, Raisins on the Vine, Marcona Almonds, Black Currant Compote, Pear Nutmeg Compote, Walnut Brittle, Grilled Artichokes, Black Olives, Fennel, Roasted Baby Sweet Peppers, Pearl Onions, Sage Station One Carved Mint and Maple Glazed Baby Lamb Racks Winter Vegetables, Dates, Cous Cous Coconut, Curry, Lemongrass, Braised Chicken Thighs Jeweled Rice, Orange, Pistachios, Dried Cranberries, Parsley Station Two Flash Smoked Beef Tenderloin, Red Wine Demi Mini Golden Potato & Chive Dauphine Martini Glass of Baby Watercress, Golden Beet, Pearl Onion Confit, Ice Wine Dressing Station Three Flash Fried Nantucket Scallops Yuzu, Chili tossed Napa Cabbage, Baby Bok Choi, Carrot Slaw Mini Flounder “Fillet O’ Fish” Sliders, Smokey Tomato Tartar Station Four Steamed Vegetable Shumai, Sweet and Sour Sauce Winter Vegetable Bolognese over Ditalini Pasta, Aged Gouda Drizzle Pumpkin, Parmesan Cheese, Sage Risotto Stemless Martini Glass of Crispy Wild Mushrooms, French Beans, Black Garlic WINE SELECTION WINEBOW 2016 Jorge Ordóñez A favorite event and the Festival’s most coveted theme dinner continues.
The Battle of the Cabernets series showcases Napa Valley’s stars, while a distinguished panel of cabernet experts lead us through a blind tasting of California Cabernets.
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Supéry Estate Vineyards and Winery is a 100% estate grown, certified Napa Green winery located in the renowned Rutherford growing region in the heart of Napa Valley.