Events

Happy Hour Prices
All Day, Every Day in the Lounge

Enjoy our Happy Hour Prices in the Lounge all day, every day!

Complimentary Hors d’oeuvres are served in the Lounge
Weekdays at 5:00 p.m.Wine Dinners

We are ready to kick-off our Winter Wine Tastings starting on February 19 with our Brancott Winery Wine Dinner.  Keep reading below for details on all Wine Dinners or click on one of the links.

Brancott Winery Wine Dinner…….Best of California Wine Dinner

“BRANCOTT WINERY” WINE DINNER

In Partnership with Carnegie Museum of Natural History
With Fraser Mackenzie, International Market Manager, Pernod-Ricard
Culinary offerings by Mark Swomley
Friday, February 19, 2009 – 6:30PM
$99 per person excluding Tax & Gratuity

BRANCOTT MARLBOROUGH SAUVIGNON BLANC’08

LOBSTER & CRAB SALAD
Chilled Jumbo Crab & Lobster Tail with Almonds, Grapes and Radish
in a Honey Crème with Organic Greens and Black Currant Syrup

BRANCOTT MARLBOROUGH “RESERVE” SAUVIGNON BLANC’08
BRANCOTT MARLBOROUGH “ESTATE B” SAUVIGNON BLANC’07
BRANCOTT MARLBOROUGH “ESTATE B” SAUVIGNON BLANC’08

PAN ROASTED SALMON
With Apple & Spinach Risotto Cake, Caramelized Onion-Snap Pea Sauté,
Apricot Stilton Cream and Micro Arugula

BRANCOTT “UNOAKED” CHARDONNAY’07

SEARED SCALLOPS
Served over Brioche Crostini with Baby Fennel-Carrot Salad,
Citrus Vinaigrette, Manchego Cheese and Strawberry Balsamic Jam

BRANCOTT MARLBOROUGH PINOT NOIR VI’08
BRANCOTT MARLBOROUGH PINOT NOIR “RESERVE”‘08

RACK OF LAMB
Spicy Dry rubbed Lamb Rack oven roasted and served with
Wild Mushroom Ragout, Puree of Parsnip, Pinot-Veal Glaze and toasted Pecans

VALLEY OF THE MOON PORT’02

CHOCOLATE PROFITEROLS
Chocolate Cream stuffed Pastries with Caramel Glaze and Macadamia

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“VINTAGE IMPORTS”
“BEST OF CALIFORNIA WINE DINNER

With Vintage Import’s Lee Kuehn
Culinary offerings by Mark Swomley
Friday, March 12, 2009 – 6:30 PM
$109 per person – excluding Taxes & Gratuity

BOGLE CALIFORNIASAUVIGNON BLANC’08

LOBSTER & CLAM CHOWDER
With Smoked Salmon Pancetta Croquette, Red Pepper Coulis and Manchego Cheese

SAMANTHA STARR MONTEREY”RESERVE” CHARDONNAY’07
TALBOTT MONTEREY”KALI HART” CHARDONNAY’08

SEA BASS
Broiled and served with grilled Vegetable Relish,
Sweet Pea-Ricotta Puree & Smoked Tomato Cream

CALERA CENTRAL COASTPINOT NOIR’07
HANSEL RUSSIAN RIVER VALLEY”CAHILL LANE” PINOT NOIR’07

ROAST VENISON
Honey & Oat Crusted and served with Cider braised Cabbage,
grilled Corn Pudding, Pinot Noir Reduction and toasted Walnuts

FRANK FAMILY NAPACABERNET SAUVIGNON’06
CADE NAPA CABERNET SAUVIGNON “CUVEE NAPA”‘06

FILET MIGNON
Caramelized Onion Brioche crusted Filet  with Dijon Crushed Potatoes,
Broccoli with Parmesan Cream and Mushroom Demi Glaze.

EOS ESTATE PASO ROBLES “TEARS OF DEW” MOSCATO’08

LEMON CHIFFON CAKE
With Caramel Apple and Crème Englaise
With sweet Mascarpone and Caramel Glaze