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NEW YEAR’S EVE
December 31. 2010
Station Reception
Passed Hors D’ Oeuvres
Seafood Bar
First Course
Tuna Napoleon
With Fried Wontons, Olive Tapenade and Quail Eggs
in a Grilled Orange Sauce
Suggested Wine: Conundrum by Caymus Vineyards White Wine 2008 $12
Second Course
Foie Gras Two Ways
Seared Foie Gras on Pecan Toast and Foie Gras Brûleé
Suggested Wine: Hagafen Riesling “Devoto Vineyard” 2009 $12
Intermezzo
Harlequin Sorbet
A Delicate Trio of the Wine Train’s Own Sorbets
Entrée Choices
Grilled Veal Chop
with Mustard Caper Sauce and Endive
Suggested Wine: Robert Mondavi Pinot Noir 2008 $15
~
Golden Chanterelle and Five Squash Risotto
With Fresh Basil and Grana Parmesan
Suggested Wine: Jelly Jar Zinfandel 2008 $14
~
Filet Mignon with Lobster
Topped with Lobster Thermidor in a Bisque Sauce
Suggested Wine: Terra Valentine Cabernet Sauvignon 2006 $17
~
Grilled Sword Fish
with Tomato Provencal in a Shellfish Stew
Suggested Wine: Bacio Divino “Pazzo” Sangiovese Blend 2007 $15
Dessert Choices
Cabernet Cake in a Huckleberry Reduction
Suggested Wine: Prager Petite Sirah Port $10
~
Crème Brûleé with Raspberries
Suggested Wine: Robert Mondavi Moscato D’oro 2008 $10
~
Eggnog Cheesecake with Brandy Sauce and Pistachios
Suggested Wine: Topaz Late Harvest Sauvignon Blanc/Semillon 2003 $20
All Entrees are served with Chef’s Accompaniments
Coffee and Tea are included with your meal
Espresso $4~ Cappuccino $5~ Soft Drinks $3
Assorted Juices $3 ~ Calistoga Water $3
Food and prices include sales tax. Thank you
Kelly Macdonald
Executive Chef
www.winetrain.com www.winetrainstore.com