For Restaurant Week, they offered a 5-course tasting menu From the Garden for $29 and a Chef's Tasting for $39. Wine pairing was $15.
The amuse bouche was served with a mystery wine, served in a dark glass. It turned out to be a rose of Grenache & Pinot Noir.
From the Garden:
Chef's Tasting Menu:
The amuse bouche was served with a mystery wine, served in a dark glass. It turned out to be a rose of Grenache & Pinot Noir.
Amuse Bouche of sunchoke.
Roasted Beet Salad, Red and Gold Beets, Pickled Kohlrabi, Ice Lettuce, paired with Jackson Estate Camelot Highlands Chardonnay, 2012
Winter Squash Soup, Persimmon, Estate Walnuts, Crème Fraiche, Chervil, paired with Vintner's Reserve Riesling, Monterey, 2013
Estate Grilled Broccoli, Organic Egg, Sumac, Garlic Chips, Toasted Almonds, paired with Grand Reserve Pinot Noir, 2013. This was my favorite from the garden item. I loved the soft poached egg with flavorful broccoli.
Potato Gnocchi, Velvet Pioppini Mushrooms, Red Wine Poached Purple Onions, Tuscan Kale, paired with Grand Reserve Cabernet Sauvignon, 2012. I liked the mushroom sauce but the gnocchi was too soft.
Vegan Meyer Lemon Cheesecake, Candied Almonds, Huckleberry Gel, Citrus Cake, Coconut Sorbet, paired with Grand Reserve Late Harvest Chardonnay, 2007
Chef's Tasting Menu:
Farmer T’s Winter Greens, Bacon Caesar Dressing, Delicata Squash, Parmesan, paired with Jackson Estate Seco Highlands Chardonnay, 2012
Lassen County Trout, Vadouvan Granola, Black Trumpet Mushrooms, Green Garlic, Sheep’s Milk Yogurt, paired with Grand Reserve Chardonnay, Monterey. This was delicious. The trout was perfectly cooked and had a nice crispy crust. The green garlic sauce was flavorful.
Roasted Sunchoke Soup, Duck Confit, Chanterelle Mushrooms, Dried Cherries, paired with Jackson Estate Outland Ridge Pinot Noir, 2012
Roasted Sunchoke Soup, Duck Confit, Chanterelle Mushrooms, Dried Cherries, paired with Jackson Estate Outland Ridge Pinot Noir, 2012
Smoked Estate Lamb Loin, Potato Purée, Kale, Baby Turnips, Cabernet Lamb Jus, paired with Grand Reserve Cabernet Sauvignon, 2012. The lamb was flavorful and delicious.
Coconut Mousse, Rum-caramel Sauce, Pineapple Jam, Lime Meringue, Mango Sorbet, Grand Reserve Late Harvest Chardonnay, 2007
In the middle of dinner, the chef sent out some extra dishes.
Fried maitake mushroom with a delicious ginger soy sauce.
French fries soaked in Cabernet then deep fried. I couldn't really taste the Cabernet.
Treat to take home--peanut brittle.
2015 03 14
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