EASTER SUNDAY 2010 GOURMET EXPRESS LUNCH

Baby Lettuce Salad
With Candied Walnuts and Smoked Goat Cheese In a Honey Cider Vinaigrette Suggested Wine: Miner Viognier 2008 $9 Glass

First Course

Soup du Jour
Please ask your server for today’s freshly prepared soup and wine pairing

~or~

Entrée Choices
Wine Country Benedict Slice of Grilled Beef Tenderloin Topped with Poached Egg on an English Muffin with Sauce Béarnaise and Served with Chive-Asiago Pancake and Applewood Smoked Bacon ~or~ Stuffed French Toast Cranberry and Orange Folded into Cream Cheese Tucked into Thickly Sliced Pieces of Egg Bread Grilled to a Golden Brown and served with Applewood Smoked Bacon ~or~

Grilled and Roasted Beef Tenderloin
~or~

on Grilled Gorgonzola Toast in a Cabernet Beef Mushroom Sauce with Pan Seared Asparagus Suggested Wine: Meadowlark Cabernet Sauvignon/Syrah 2005 $15 Glass

Pan Seared and Roasted Pork Tenderloin
on Sautéed Baby Spinach and Yam Stuffed Gypsy Pepper with Saffron and Cabernet Onion Marmalade Suggested Wine: Jelly Jar Zinfandel “Nova Vineyard” 2007 $14 Glass
~or~

Coriander Roasted Breast of Chicken
on a Wild Mushroom Polenta in Avocado Cream Suggested Wine: Robert Mondavi Pinot Noir 2008 $15 Glass
~or~

Salmon Hash Brown
with Local Caviar on Sautéed Baby Carrots and Kale Suggested Wine: ZD Chardonnay 2008 $15 Glass
~or~

Sweet Pea Ravioli in a Mélange of Roasted Peppers, Grilled Zucchini and Fresh Pesto
Suggested Wine: Zmor Gewurztraminer 2006 $8 Glass

Freshly Created Wine Train Desserts
All Luncheon Entrees 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 beverage prices include sales tax. Thank you.

Kelly Macdonald
Executive Chef winetrain.com Menus are seasonal and subject to change winetrainstore.com

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