Hospices of Sonoma--La Paulée Garden Luncheon at Iron Horse Vineyards

Menu Designed by Iron Horse Vineyards Chef Christopher Greenwald

Sunday, May 21, 2006

RECEPTION IN THE CORRAL

Assorted Oysters from Hog Island Oyster Co. and Selected Accompaniments

Iron Horse 1995 Brut Rosé in Magnums

Liberty Duck Rillettes with Breakfast Radish Salad and Crouton

Stinging Nettle Soup with Braised Salsify and Wild Fennel

Savoy Spinach with Smoked Black Cod and Brandy-balsamic Vinaigrette

Braised Shoulder of Free Range Veal in Straus Cream with Capers

Joe Matos Cheese Co. "St. George"

Organic Strawberries with Bellwether Crème Fraîche, Muscavado Sugar and Dark Chocolate

Rosés and Pinot Noirs from Russian River, Green Valley & Sonoma Coast

Menu Designed by Wolfgang Puck

February 24, 2006

HORS D'OEUVRES:	Foie Gras Pastrami Reuben House-Smoked Salmon Pizza with Dill Crème Fraîche Mini Hamburgers on Brioche Bun Tempura Shrimp with Wasabi Cream Pizza with Black Truffles Iron Horse 1996 Blanc de Blancs LD
AMUSE BOUCHE:	New Potato with Crème Fraîche and Caviar Iron Horse 2000 Classic Vintage Brut
SECOND COURSE:	Sautéed Maine "Diver" Scallops with "Pad Thai' Noodles Iron Horse 2002 Estate Chardonnay
THIRD COURSE:	Medallion of Veal and Braised Veal Cheeks with Ricotta Gnocchi Iron Horse 2002 Estate Benchmark
DESSERT:	12 Layer Chocolate Dobos Torte Iron Horse 2000 Russian Cuvee

Menu Designed by Iron Horse Chef Christopher Greenwald

Sunday March 5, 2006

HORS D'OEUVRES:	Assorted Oysters on the Half Shell Carrot-Ginger Mignonette and Chipolte Cocktail Sauce Iron Horse 2000 Classic Vintage Brut
AMUSE BOUCHE:	Canapé of Rare Beef with Point Reyes Blue Cheese and Slivered Scallions Iron Horse 2000 Brut Rose
SECOND COURSE:	Smoked Chicken Mousse on Crostini with Fuji Apple Relish And Chervil Iron Horse 2002 Estate Chardonnay
THIRD COURSE:	Tiny Phyllo Bundles of Roasted Vegetable and Sheep's Milk Cheese with Spicy Curry Sauce Iron Horse 2003 Estate Pinot Noir
DESSERT:	Assorted Fresh Fruit with Scharffenberger Dark Chocolate Fondue Iron Horse 2004 Late Harvest Viognier

Menu Designed by Daniel Bruce

Boston Wine Festival

March 22, 2001

HORS D'OEUVRES:	Poached Wild Striped Bass Spring Garlic, Page Mandarin Oranges and Chanterelle Ragout Iron Horse 1999 Cuvee R Iron Horse 1999 Viognier
SECOND COURSE:	Smokey Seared N.Y. State Foie Gras Charred Strawberries and Baby Spinach Iron Horse 1999 Estate Pinot Noir Iron Horse 1997 Thomas Road Pinot Noir
THIRD COURSE:	Star Anise and Maple Glazed Venison Tenderloin Purple Baby Kohlrabi and Golden Potato Cake Iron Horse 1997 Sangiovese Iron Horse 1997 Cabernet Franc
DESSERT:	Triple Crème Cheeses "Nella Padella" Plum and Black Currant Tossed Micro Greens Iron Horse 1997 Benchmark