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Yesterday's lunch at Stags' Leap Winery -

Watermelon, Frog Hollow Peaches, and roasted baby beets with Laura Chenel Goat Cheese and verjus vinaigrette. 2009 Stags' Leap Winery Chardonnay.

Rosemary and garlic marinated grilled flat iron steak, roasted portobello mushrooms with fig vincotto, grilled sockeye salmon with caper remoulade, smashed heirloom fingerling potatoes, with cured lemon, and haricot vert, wax beans, and sundrop tomatoes. 2008 Stags' Leap Winery Petite Sirah and 2008 Stags' Leap Winery Merlot.

And then a dessert with some berries and cream.
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