Rutherford Estate Vineyard Merlot

Grilled Swordfish with Greek Spring Salad

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Prawn Risotto with Fennel and Saffron

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St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

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Steamed Mussels in a Creamy Curry Broth with Dollarhide Raisins and Mustard Greens

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Rosemary-crusted Standing Beef Rib Roast with Cranberry- Horseradish Relish

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Dark Chocolate-Black Pepper Shortbread

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Red Wine Poached Cod ala Nage

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Baked Ham with Dollarhide Ranch Peach Preserve Glaze

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Pan Roasted Venison, Red Wine Dried Cranberry Sauce

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Herb Roasted Leg of Lamb with Red Wine Olive Jus

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