distefano winery

Old world winemaking, new world charm



SAMPLE MENUS

Harvest Dinner
Amuse — Charcuterie Selection with Cornichons, Sweet Pickled Peppers and Artisan Mustard
First Course — Butternut Squash & Seared Sea Scallop, Herb Oil
Second Course — Warm Baby Spinach Salad: Manchego, Red Wine Onions, Candied Walnuts, Brown Butter Balsamic Vinaigrette
Entrée — Sous Vide Pork Chop: Controne Beans, Broccolini, Cippolini Onions, Apple Salad
Dessert — Apple Tart, Calvados Ice Cream

Northern Italian
Amuse — Charcuterie Selection with Cornichons, Sweet Pickled Peppers and Artisan Mustard
First Course — Barramundi & Beets: Lemon Extra Virgin Olive Oil, Balsamic Salt, Micro Greens
Second Course — Porcini Dusted Quail: Baby Arugula, Baby Frisee, Wild Mushrooms, Herbed Vinaigrette, Parmesan Reggiano
Entrée — Wild Boar Raviloi, Braised Fennel, Laccinato Kale, Marsala Cream Sauce
Dessert — Tiramisu

Hors d'oeuvres — Artisan Cheese Platter with Salumi, Almonds and Wild Honey. Macrina Bakery Bread
Salad — Southwest Carrot Soup & Seared Sea Scallop
Entrée — Grilled Beef Tenderloin with Potato and Caramelized Fennel Gratin, Sautéed Lacinato Kale and Wild Mushroom Ragout
or
Oven roasted Sea Bass with Corona Beans, Rapini, Cippolini Onions, Chestnut Puree, Balsamic Reduction
or
Butternut Squash Risotto  (vegetarian option) with Cipollini Onions, Bloomsdale Spinach, Vanilla Honey Drizzle
or
Roasted Rack Of Lamb
Dessert — Molten Chocolate Gateau with Vanilla Ice Cream

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Hors d'oeuvres — Braised Lamb on Rosemary Cracker with Red Wine Jelly. Grilled Prawns in Red Wine Caper Vinaigrette. Blue Cheese and Almond Gougeres.
Wine pairing: 2006 Sauvignon Blanc, 2003 Syrah R
Salad — Mixed Green Salad with Walnuts, Dried Figs, Oregonzola and Aged Balsamic Vinaigrette
Wine pairing: 2003 Red Meritage
Entrée — Beef Tenderloin with Wild Mushrooms and French Lentil Ragout, Sautéed Peavine, and Roasted Garlic Demi-Glace
or
Wild Salmon with French Lentil Ragout, Haricots Verts, Picholine Olive and Sundried Tomato Salad with Lemon Thyme Jus
Wine pairing: Domenica 2003
Dessert — Apple~Almond Tart with Bourbon Whipped Cream and Red Wine Syrup
Wine pairing: 2003 Saint John

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Hors d'oeuvres — Saffron Marinated Prawns with Pancetta Vinaigrette. Roasted Baby Potatoes with Sun-Dried Tomato Tapenade and Goat Cheese.
Wine pairing: 1999 Sauvignon Blanc
Salad — Mixed Greens with Grilled Pears, Toasted Walnuts, Crispy Fried Potatoes and Spanish Blue Cheese, Tossed with Sherry Vinaigrette.
Wine pairing: 2000 ‘Sogno’ Cabernet Franc (Barrel Sample)
Entrée — Walnut Crusted Salmon with Watercress Cream
Accompanied with Herb Roasted Potatoes and Seasonal Vegetables. Fresh Bread.
Wine pairing: 1998 Cabernet
Dessert — Pumpkin Crème Brulee with Cinnamon Tuiles
Fresh Brewed Tully's Coffee
Wine pairing: 1998 Merlot

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Hors d'oeuvres — Braised Beef on Rosemary Cracker with Wine Jelly. Caponata Crostini with Fresh Mozzarella.
Wine pairing: 2005 Sauvignon Blanc, 2003 Red Meritage
Salad — Mixed Greens with Tomme de Chevre, Mint Marinated Strawerries, Sliced Almonds and Champagne Vinaigrette
Wine pairing: 2003 Sogno (Cabernet Franc)
Entrée — Grilled Beef Tenderloin with Creamy Polenta, Rainbow Chard and Roasted Sweet Pepper Jus
or
Alaskan Halibut with Chive Whipped Potatoes, Grilled Pea Vine and Red Wine~Mirin Sauce
Wine pairing: 2002 Cabernet Sauvignon
Dessert — Lemon Cheese Cake with Mango Bavarian
Wine pairing: 2002 Sweet Catherine (Sautern Style Wine)

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Hors d'oeuvres — Beef Carpaccio on Blue Cheese Wafer with Red Onion Jam. Calrose Rice Cakes with Grilled Prawns and Pineapple Rum Sauce. Sundried Tomato Tapenade on Rosemary Cracker with Shaved Reggiano Parmesan.
Wine pairing: 2002 Grenache & 2002 White Meritage
First Course — Mixed Green Salad with Blood Orange Vinaigrette, Fresh Citrus, Toasted Pecans and Aged Sheepsmilk Cheese
Wine pairing: 2002 Syrah
Second Course — Roasted Lamb Rack with Butternut Squash and Almond Curry, Basmati Rice Cake and Wilted Greens
or
Pan Seared Chicken Breast with Semolina Cake, Roasted Winter Vegetables and Thyme Infused Red Wine Jus. Fresh Artisan Bread
Wine pairing: 2000 Sauvignon & 2001 Sogno (Cabernet Franc)
Third Course — Warm Chocolate Torte with Red Wine Sabayon & Crème Fraiche
Wine pairing: 2000 Merlot & 2002 Sweet Catherine

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Amuse — Shugoku Oyster with Meyer Lemon Mignonette
First Course — West Indies Style Dungeness Crab Salad with Mango, Raspberries & Boston Lettuce
Second Course — Northwest Bouillabaisse of Halibut, Mussels and Clams in Saffron Broth with Baguette
Third Course — Pan Seared Copper River Salmon with Creamy Fennel, Red Wine Emulsion and Peavine
Dessert — Grand Marnier Frozen Parfait with Mint Strawberry Salad and White Wine Syrup

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Amuse — Oregonzola Gougeres
First Course — Dungeness Crab Stuffed Zucchini Flower
Second Course — Baby Arugula with Quillisascut Chevre, Strawberries, Hazelnuts and Sweet Mint Vinaigrette
Third Course — Pasture Fed Grilled Lamb Loin with Summer Vegetable Ratatouille, and DiStefano Syrah R Jus
Dessert — Melons and Berries with St. John Sabayon

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Amuse — Foie Gras Torchon on Brioche with Summer Fruit Compote
First Course — Grilled Quail and Radicchio with Summer Corn Sauce
Second Course — Crispy Duck Confit and Baby Spinach Salad with Nectarines
Third Course — Roasted Cornish Game Hen with Eggplant Gratin and Balsamic-Brown Butter Sauce
Dessert — Jackie’s Chicken Eggs Crème Brule

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Amuse — Pate de Campagne with Garnishes
First Course — Seared Pork Belly and Succotash in Heirloom Tomato Consomme
Second Course — Summer Melon Salad with Prosciutto di Parma and Baby Arugula. Lemon Vinaigrette.
Third Course — Grilled Magalitsa Pork Chop with Apricot Compote, Rosemary Jus and Fingerling Potato Hash
Dessert — Soft Tail Spirits Anejo Grappa Parfait with Candied Bacon and Peanut Brittle

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Culinary Demonstration: Mincing, Dicing, Slicing & Butchering
Family Style Dinner:
~ Pan Roasted Chicken with Caramelized Onion Jus
~ Seasonal Vegetable
~ Herbed Risotto with Reggiano Parmesan
~ Mixed Green Salad with Balsamic Vinaigrette, Strawberries and Chevre
~ Fresh Fruits with Shortbread Cookies and Lemon Curd

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Culinary Demonstration: Grilling Techniques for any Course
Family Style Dinner:
~ Pork Tenderloin with Peach Chutney
~ Summer Vegetables with Balsamic Vinaigrette
~ La Panzanella Salad
~ Romaine Caesar with Parmesan Tuile
~ Sweet Polenta with Fruits & Red Wine Syrup

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Culinary Demonstration: Saute, Sear, Toast, Roast & Bake
Family Style Dinner:
~ Wild Salmon with Picholine Olive,Tomato and Herb Salad
~ Nicoise Potato Salad
~ Sauteed Summer Vegetables
~ Mixed Green Salad with Thyme Roasted Grapes, Toasted Almonds and Sherry Vinaigrette
~ Cashew and Peach Tart with Brandy Whipped Cream

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Culinary Demonstration: The Foods of New Orleans
Family Style Dinner:
Pan Seared Trout Almandine
~ Baked Cheese Grits Casserole
~ Fried Eggplant and Greens Tomatoes
~ Mixed Greens with Mirlitons, Sauteed Shrimp and Creole Vinaigrette
~ Bananas Foster