An Evening with Caymus Wine
Menu
First Course
- Crispy Sushi Rice with Spicy Tuna
- Sriracha and fresh jalapeno.
Pairing | Conundrum White Blend – California: The freshness of ruby grapefruit is balanced by the exotic lushness of guava and mango, with a hint of green apple lingering through the round and bright finish.
SECOND COURSE
- Pear and Arugula Salad
- Dressed in herb vinaigrette, diced tomatoes, goat cheese, wrapped in a cucumber ribbon.
Pairing | Mer Soleil Silver Chardonnay – Monterey County, California: Fresh lemon, orange marmalade, and the crisp smell of a first summer rain hitting a sidewalk
THIRD COURSE
- Jumbo Sea Scallops
- Blackened, English pea puree.
Pairing | The Walking Fool Red Blend – Suisun Valley, California: Flavors of raspberry, the tartness of cranberry and notes of espresso.
FOURTH COURSE
- Braised Short Ribs
- Red wine demi glaze and smashed red potatoes.
Pairing | Caymus Cabernet “50th Anniversary Edition” – Napa Valley: Exquisite nose of tobacco, chocolate, plum and blackberry with an exceptional velvety mouthfeel and intense tannin structure.
FIFTH COURSE
- Chocolate Peanut Butter Pie
- Cocoa and fresh strawberry.
Pairing | Caymus Suisun Grand Durif Petite Sirah – Suisun Valley, California: Toasted herbs, deep boysenberry fruit and prunes alongside tobacco, black cherry, and baking spices