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Metro Salad
Fresh seasonal mixed greens with balsamic vinaigrette dressing, topped with roasted walnuts & bleu cheese crumbles...$12
Ham and Cheese
Chicken Salad on Croissant
curry chicken salad with celery, green onion, cranberries, cashews, and curry aoili served on croissant
Vegetable Wrap
lettuce, tomato, olive, cucumber, feta cheese, onion, pepper, lemon oregano viniagrette in a sun dried tomato tortilla
Grilled Chicken Wrap
Grilled chicken, lettuce, tomato, onion, pickles, peppadew aioli in a sundried tomato tortilla
Smoked Turkey
Smoked turkey, Monterey Jack, pesto aoili on a bistro bun
Mercer Estates Winery Wine Dinner
Passed Appetizers
Passed Appetizers including Salmon Mousse in Chou Pastry and Fresh Herb Cream Cheese wrapped in a Sundried Tortilla
Mercer Yakima Valley Pinot Gris
Salad Course
Heirloom Tomato Caprese Salad
drizzled with Blood Orange Balsamic Vinegar with a Fresh Homemade Light Pesto
Mercer Chardonnay
First Course
Fresh Vegetable Quinoa Soup
in a Tomato Broth
Mercer Canyon Red Blend
Entree
Herb Crusted, Seared Yoder Pork Tenderloin
served over Fingerling Potatoes and Caramelized Vidalia Sweet Onion and Market Vegetables topped with Pork Jus
Mercer Sharp Sisters Red Blend
Mercer Cabernet Sauvignon
Dessert
Chocolate Hazelnut Brownie
with Dark Cherry Sauce
Coffee & Tea
Call 682-5502 for information or credit card reservations.
Check/credit card orders must be received by noon, Jul. 8, 2014 No cancellations, substitutions accepted.
2014 Mother's Day Brunch Buffet
Sunday, May 11th 10am – 3pm
Adults $28.95 & Kids 12 under $10.95
Featuring a variety of Appetizers
• Smoked Salmon – In house fresh smoked salmon
• Shrimp Cocktail – Jumbo chilled shrimp with homemade cocktail sauce
• Larkspur Hummus & Pita
• Spinach Artichoke Dip - served with colorful variety of chips
• Fresh Fruit, Variety of Domestic & Import Cheese, & Crackers
Selection of Salads
• Capri Salad – Fresh Mozzarella, tomatoes, olives & artichokes
• Caesar Salad –Creamy Caesar dressing, parmesan & roasted croutons
• Metro Salad –Balsamic vinaigrette dressing, topped with roasted almonds & bleu cheese crumbles
Carving Station
• Sterling Silver Prime Rib
• Yoder Farm Ham
Traditional Buffet Items
• Fresh Scrambled Eggs with Yoder Farm Bacon & Sausage & Fried Potatoes
• Chicken Pistachio – Topped with parmesan cream cheese sauce & roasted pistachios
• Sterling Silver Roasted Pork Tenderloin – Roasted wild mushrooms & pork jus
• Seared Tilapia - Lemon butter, caper, white wine sauce
• Penne Pasta Primavera
• Garlic Red Skinned Mashed Potatoes
• Vegetable Medley
Variety of fresh pastries & homemade cheesecakes
~ $6.00 Bloody Mary & Mimosas ~
Make your reservation by calling 262-5275
Kenwood Vineyards Wine Dinner
Rachel Bennett grew up in the Midwest of California — Fresno. Her father, a lawyer by day but wine consultant by night, is wholly responsible for her love of all thing oenology. He got her hooked at the young age of 18 months when he poured her a thimble full at little winery called Chateau Haut-Brion and from that moment on, her fate was set. She obtained her undergraduate degree from UC Davis and then went to Boston University to get her Master’s in gastronomy, a program started by Julia Child and Jacques Pepin. As part of her program she studied wine for two years under two masters of wine, Bill Nesto and Sandy Block. When she wasn’t studying, she hosted a public access television show about wine and was an active part of the Boston Sommelier Society. After graduation Rachel moved back to California briefly where she passed her first and second level Court of Masters Sommelier exams. She started with Kenwood Vineyards last year and loves cooking, traveling, football and spending time with both her human and canine sweeties.
Passed Appetizers
including Herb Cream Cheese in a Pastry Shell and Cashew Chicken Curry in a Wonton Cup
NV Kenwood Vineyards Yulupa Cuvée Brut
First Course
Smoked Salmon Bisque
with shaved Pecorino cheese and Herb oil
2012 Kenwood Vineyards Sonoma County Chardonnay
Second Course
Arugula Salad
topped with Herb-crusted Pork Tenderloin and Finished with Balsamic Gastrique
2011 Kenwood Vineyards Russian River Pinot Noir
Entree
Slow Roasted Sterling Silver Sirloin Steak
drizzled with Demi-glace and served with Carrot Mashed Potatoes and Brussels Sprouts
2010 Kenwood Vineyards Sonoma County Cabernet Sauvignon
Dessert
Flourless Chocolate Cake
drizzled with Fresh Mixed Berries
2010 Kenwood Vineyards Jack London Zinfandel
Call 682-5502 for information or credit card reservations.
Check/credit card orders must be received by noon, Jan. 19. No cancellations, substitutions accepted.
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