Caymus Vineyards December Wine Dinner
Tuesday, December 3 and
Wednesday, December 11
at 6:30pm | $80 per person*
*Excludes tax & gratuity. Price and participation may vary.
Join us for a night of indulgence featuring some of the best wines from the Wagner family. Highlights will include Caymus 50th Anniversary Cabernet, and a decadent lineup of chef-driven courses.
Join us for a night of indulgence featuring some of the best wines from the Wagner family. Highlights will include Caymus 50th Anniversary Cabernet, and a decadent lineup of chef-driven courses.
Course 1
CharcuVino
An elegant and sophisticated wine experience-chef crafted gourmet bites of prosciutto, Parmigiano Reggiano, fig jam, a garlic crostini and fresh pea tendril over a glass of perfectly paired wine
WINE PAIRING: SEA SUN PINOT NOIR
WINE PAIRING: SEA SUN PINOT NOIR
This wine is sourced from premier California coastal regions, with cooling breezes off the Pacific that balance the bright warmth of the sun. Fruity notes complement the sweet and savory flavors of the charcuterie
Course 2
Winter Pomegranate Salad with Sea Scallops**
Frisée lettuce and spring mix tossed in a pomegranate vinaigrette with fresh pomegranate arils, candied pecans, and pickled onions topped with wood-grilled sea scallops and gorgonzola crumbles
WINE PAIRING: MER SOLEIL CHARDONNAY
WINE PAIRING: MER SOLEIL CHARDONNAY
Mer Soleil is a French phrase meaning "sea and sun". The rich, fruity, and slightly oaky profile of the wine enhances and balances the diverse flavors of the pomegranate salad with sea scallops
Course 3
Winter Wild Mushroom Risotto with Short Rib
Creamy risotto with cremini mushrooms and spinach topped with braised short rib in a tomato sauce
WINE PAIRING: CONUNDRUM RED BLEND
WINE PAIRING: CONUNDRUM RED BLEND
Charles Wagner, founder of Caymus Vineyards, would often blend wines at the dinner table to create unique flavors that complemented family meals and that became the inspiration for this wine. The creamy, earthy flavors of the wild mushroom risotto complement the dark fruit and subtle spice notes in the wine
Course 4
Filet with Gorgonzola & Calabrian Shrimp*
Our 9oz wood-grilled filet prepared with Mr. C's Grill Baste, olive oil and herbs topped with spicy Calabrian shrimp, drizzled with a gorgonzola cream sauce. Served with a side of cauliflower purée and grilled asparagus
WINE PAIRING: CAYMUS NAPA VALLEY 50TH ANNIVERSARY CABERNET SAUVIGNON
WINE PAIRING: CAYMUS NAPA VALLEY 50TH ANNIVERSARY CABERNET SAUVIGNON
Founded by Chuck Wagner in 1972, this wine is renowned for its full-bodied and fruit-forward flavors. This bold cabernet shines with the wood-fire filet and the spiciness of the shrimp
Course 5
Chocolate Hazelnut Cake**
Layers of rich chocolate cake, chocolate hazelnut cream and ganache topped with chocolate chips, whipped cream and garnished with a chocolate curl
WINE PAIRING: SUISUN GRAND DURIF PETITE SIRAH
WINE PAIRING: SUISUN GRAND DURIF PETITE SIRAH
Durif is synonymous with Petite Sirah, the widely grown grape in the Suisun Valley region. This pairing creates a balance between richness and complexity, with the wine enhancing the dessert's flavors and adding depth to the overall experience
*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs which may contain harmful bacteria may increase your risk of foodborne illness, especially if you have certain medical conditions.
**Item contains or may contain nuts.
**Item contains or may contain nuts.
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