Chateau Boswell Wine Dinner
Passed Hors D’Oeuvres
Chef’s Selection of Passed Hors D'Oeuvres
Roderer Estates Anderson Valley Brut. NV
Dinner
Pan Seared Sea Scallop with a Three Bean Salad, Manchego Cheese, Smoked Paprika, and Spanish Sherry Vinegar
Chateau Boswell Dutton Ranch “Braughton Vineyard” Chardonnay, 2005
Grilled Jumbo Shrimp with Potato Bacon and Watercress Cake Served with a Shaved Fennel and Apple Salad
in Mustard Vinaigrette
Chateau Boswell Dutton Ranch “Russian River” Chardonnay, 2005
Wild Mushroom Ravioli
Braised Spinach, Ruby Port Truffle Sauce
Chateau Boswell Estate Reserve Cabernet Sauvignon, 2004
Duck Confite with Chestnut Pancakes
Shaved Brussel Sprouts and Pomegranate Glaze
Jacquelyn “Cuvee” Cabernet Sauvignon, Napa Valley, 2005
Black Pepper Seared Buffalo with a Madeira Demi Glace
Haricots Verts and Roasted Root Vegetables
Chateau Boswell “Beckstoffer Vineyards” Cabernet Sauvignon, 2005
Caramelized Apple Upside Down Cake with Cinnamon Ice Cream
Pedro Ximenez de Anada, 2004
Tim Boyd-Executive Chef Valeri Bure-Proprietor