Saturday February 25, 2012
"Bring in The Spring" Wine Dinner at The Range
$74.95 per Person
Chef de Cuisine: Carson Symmonds
Call or e-mail us for a reservation as seating is limited.
[PDF Version]

First Course:

BEET — Beet Gelee, Tempura beets, Fresh grated Horseradish, Fresh Yogurt Dressing

Wine Pairing: Pomegranate “Kir Royal”

Second Course:

ONION — Caramelized Onion tart, Thyme scented Goat Cheese, Pecan Smoked Bacon

Wind Pairing: Ferrari Corano Chardonnay, 2009

Third Course:

DUCK — Confit Leg, Frissee salad, Poached Farm Fresh Egg, Fresh herbs

Wine Pairing: Buena Vista Pinot Noir

Fourth Course:

VENISON — Roasted Venison Loin with cherry-cabernet sauce, salt crusted fingerlings, braised baby carrots

Wine Pairing: Jordan Cabernet, 2007 Alexander Valley


Fifth Course:

RHUBARB — Vanilla Poached Rhubarb with Orange Sabayon, Toasted Hazelnut Powder, Basil Ice Cream

Wine Pairing: Salado Creek Winery Burnt Orange Reserve Port