Course 1
2005 Seavey Merlot
Twelfth estate produced Merlot. Complex spice notes with a nose of blackberries and hints of cedar, clove, and dark chocolate gives way to an exceedingly long rich finish.
Lobster Bisque: Flavored with Cream Sherry and served with a Dungeness crab crostini with Mascarpone cheese and garnished with fresh herbs.
Course II
2005 Seavey Caravina Cabernet
Wine making style followed classic Bordeaux methods. An incredible bright nose with layers of cherry, cassis, and blackberry, supported by vanilla, cedar, and dark chocolate.
Foie Gras tart: Served with a savory crust flavored with olive oil, and garnished with Pancetta, cabbage, onion, and rosemary over crème fraiche.
Course III
2005 Seavey Chardonnay
Full bodied and rich with aromas of pear blossoms, honeysuckle and straw, with ripe flavors bound together by well integrated oak.
Baby Field Greens: Tossed in a white Balsamic vinaigrette and garnished with Asian pear, shaved Asiago cheese, and toasted pecans.
Course IV
1998 Seavey Cabernet Sauvignon
This Cabernet has a dense, opaque purple color with hints of black cherry, bitter chocolate and cassis-like fruit. Full ripeness and outstanding concentration lead to a rich texture and a fat, chewy finish.
Grilled Center Cut Veal Chop: served on Yukon Gold mashed potatoes flavored with leeks, a sauté of Swiss chard, and a Porcini mushroom Veloute.
Or
Pan Seared Atlantic Salmon: served with steamed red potatoes, roasted sweet corn, Morel mushrooms, and asparagus in a lobster butter broth flavored with Anise.
Course V
2000 Seavey Cabernet Sauvignon
A complex nose melds black raspberry, dark chocolate, licorice, and oak notes with warm flavors of plum.Ranked as one of Napa’s top 2000’s in Stephen Tanzer’s International Wine Cellar periodical.
Belgian Chocolate Truffle Cake: served with a Chambord glacage flavored with lavender, garnished raspberries, and fresh mint.
