This summer and fall enjoy an evening of wine tasting, dinner, and lodging surrounded by the beautiful wild flowers of Mt. Disney. We are hosting two separate evenings of fine wining and dining at the Four Peaks Restaurant. This is also your chance to meet our Chef: Alan Davis.

Package includes:

Dates and Vineyards:

Tel: 530-426-6742 - 8AM-4:30PM Monday-Friday.
Fax: 530-426-6749
Email: Reservations
Book Online

Course I
Maine Lobster Bisque: Flavored with Cream sherry and a Ciabatta crostini garnished with Mascarpone cheese and Sevruga Caviar.

Estate Syrah
2005
Dark fruit characteristics with a ripe raisin finish

Course II
Campagne Terrine: Duck breast mousse wrapped in Applewood smoked bacon, pan seared and garnished with pistachio nuts, fresh herbs, and a red grape relish accompanied by French baguette crostinis.

Barbera
Cooper Vineyard
2005
Aged for 38 months in French and American oak with big tannins

Course III
Bosque Pear and Spring Mix Salad: Lightly poached Bosque pear served with baby lettuces, Maytag Blue Cheese and toasted walnuts, with a lemon Grape Seed oil vinaigrette.

Viogner
2008
Cold Fermented with aromas of Apricot and clove spice

Course IV
Grilled Center Cut Veal Chop: Served on a Fingerling Potato mash garnished with leeks and Pancetta, finished with a Cognac Morel Mushroom Veloute.

Or

Pan Seared Scottish Salmon: Served with a red potato hash garnished with Haricot Verts, sweet onion, and grilled Swiss Chard With a lobster cream sauce flavored with Pernod.

Petit Syrah
2005
Clarksburg appellation hints of jam and plum

Course V
White Chocolate Mousse: Flavored with Disaronno and garnished with Pistachio Almond flavored Tuile cookies.

White Port
2007
Derived from Roussanne grapes with a bouquet of honeysuckle, apricot, and orange peal