St. Francis Winery & Vineyards

EVENTS & WEDDINGS : Private Events : Dinners

Three-Course Dinner with Reception

$115 Per Person; inclusive of room charge.
Fourth course available for $15/person additional.

Choose two items from the hors d’oeuvres list and one item from each category below. Dinner is served with sweet French rolls, Taylor Maid Farms coffee, Tazo Tea or Iced Tea. A $16 minimum wine purchase per guest applies. Additional entrée selections are available at an additional $5/person.

For further information, contact our Special Event Coordinator at
events@stfranciswinery.com or by phone at (707) 833-0255.

 


MENU OPTIONS

First Course

Soups

  • Roasted Fennel and Tomato
    Herbed Croutons, Lemon Scented Bellwether Farms Ricotta

  • White Corn Velouté
    Smoked Salmon Crostini, Shaved Chives

  • Fresh English Pea (Seasonal)
    Poached Citrus Marinated Rock Shrimp, Mint Crème Fraîche

  • Butternut Squash
    Roasted Apple and Candied Walnut Compote, Crispy Sage

  • Dungeness Crab Bisque en Croute (add $5)
    Lump Crab, Tarragon, Puff Pastry
Salads
  • Warm Crepe Wrapped Brie “Pillow”
    Mixed Baby Greens, Fines Herbs, Sherry Vinaigrette

  • Heirloom Tomato and Burrata (Seasonal)
    Watercress, Basil Puree, Grilled Ciabatta Crostini

  • Wild Arugula and Frisée Salad
    Roasted Baby Beets, Candied Walnuts, Blue Cheese, Dijon Vinaigrette

  • Grilled Delta Asparagus (Seasonal)
    Radicchio, Egg, Crushed Olives, Piquillo Peppers, Pecorino, Caper and Anchovy Vinaigrette

  • Little Gem Wedge
    Cherry Tomatoes, Crispy Bacon, Pickled Red Onion, Blue Cheese Dressing, Parsley

  • Shaved Fennel and Wild Arugula Salad
    Orange Supremes, Laura Chenel Chèvre, Candied Almonds, Citrus Vinaigrette

  • Classic Caesar
    Hearts of Romaine, Olive Oil Croutons, White Anchovy, Parmesan Tuile

Optional Course

  • Fermented Black Bean Steamed Diver Scallop
    Bok Choy, Bacon Lardons, Soba Noodles

  • Pepper Crusted Seared Ahi Tuna
    English cucumber, Daikon Sprouts, Sweet Basil, Truffled Ponzu Sauce

  • Roasted Forest Mushroom and Ricotta Agnolotti
    Fava Beans, Caramelized Pearl Onions, Mache, Balsamic Syrup

  • Butter Roasted Maine Lobster ($17)
    Mascarpone Polenta, Fragrant Herbed Broth

  • Duck Confit and Lacinato Kale Canneloni
    Roasted Pepper Cream, Parmesan Cheese

  • Dungeness Crab Cake
    Lemon Caper Aioli, Spring Vegetable “Succotash”

Entrée Selections

Sea

  • Roasted Filet of Sustainable Salmon with Dungeness Crab Hash
    Yukon Gold Potatoes, Mixed Peppers, Onions, Béarnaise Sauce

  • Seared Filet of Seasonal Local Halibut or Sea Bass
    Crispy Fingerling Potatoes, Sautéed Broccolini, Citrus Beurre Blanc, Basil Puree, Micro Basil

  • Grilled Romesco Marinated Prawns
    Saffron and Oven Dried Tomato Risotto, Wilted Baby Spinach, Black Olive Puree, Gremolata

  • Housemade Yellow Curry Braised Corvina Seabass
    Coconut Risotto, Sautéed Bock Choy, Red Pepper Coulis, Micro Cilantro
Land
  • Roasted Sirloin of Snake River Farms Beef
    Potato and Aged Cheddar Gratin, Glazed Baby Vegetables, Buttermilk Fried Onions, Bordelaise Sauce

  • Sonoma County Duck Two Ways
    Roasted Hoisin Marinated Breast, Crispy Confit of Duck Leg, Beluga Lentils, Roasted Baby Beets, Frisée

  • Brined and Roasted Chop of Kurobuta Pork
    Panzanella Salad, Gigante Beans, Blistered Tomatoes, Garlic Croutons, Wild Arugula, Roasted Pearl Onions, Pork Jus

  • Garlic and Herb Crusted Roasted Rack of Local Lamb ($5)
    Ratatouille, Black Olive Couscous, Sherry Vinegar and Lamb Reduction, Basil Puree

  • Red Wine Braised Snake River Farms Beef Short Rib
    Smoked Gouda Polenta, Bacon Braised Lacinato Kale, Sage Glazed Baby Carrots
Dessert
  • Chocolate Ganache Cake
    Port Soaked Fresh Berries, Vanilla Bean Whipped Cream

  • Poached Pear and Cranberry Upside Down Cake
    Vanilla Ice Cream, Cranberry and Cointreau Sauce

  • Banana Bread and Dark Chocolate Bread Pudding
    Vanilla Crème Anglaise, Brûléed Bananas

  • Dark Chocolate Fondue
    Pound Cake, Fresh Berries, Housemade Marshmallow, Poached Pear

  • Seasonal Fruit Tart
    Vanilla Ice Cream, Chocolate Sauce

 


*Additional entrée selections are an additional $5 per person. All selections must be submitted no less than five days from the scheduled event. Room charge is included in the price per person. Dinners are for three and a half hours, with any additional hours billed at $450/ hour, plus tax. A $5 cake cutting fee applies, per person. Some items seasonally unavailable our Chef will be happy to personalize any menu upon request.

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