Peter & Betsy Spann, Owners & Winegrowers

Phillip Kaufman, Executive Chef

Reception

Salmon Tartar on Lavosh Cracker, Lamb’s Lettuce

served with 2007 Chardonnay-Viognier, North Coast

Dinner

Roasted Soft Shell Crab with Apricot and Papaya Salad, Sweet Corn Pudding

served with 2007 Chardonnay-Viognier, North Coast

Summer Heirloom Tomato Salad with Shamrock Farms Basil Goat Cheese, White Balsamic Sorbet

served with 2008 Chardonnay “Gustafsson Vineyard” Carneros

Intermezzo

Sonoma County Duck Riellette with Summer Peaches, Peach Gastrique, Upland Cress

served with 2007 “Mo Zin” California

Seared Beef Tenderloin with Roasted Baby Beets, Malt Vinegar Reduction

served with 2005 Cabernet Sauvignon “Mayacamas Range” Sonoma County

Summer Nectarine Bread Pudding with Muscat Crème Anglaise

served with 2008 Muscat d’Aphrodite, Mendocino

Offered at $99 per person, inclusive

707.785.2371 or email reservations@searanchlodge.com