Merryvale Wine Dinner
Thursday, November 16
Featuring Special Guest Phil Corrente, Brand Ambassador
Merryvale Vineyards’ portfolio includes wines that are complex, rich, balanced and expressive of Napa Valley’s fruit but also reflective of classic styles. Winemaker Simon Faury’s meticulous attention to detail calls for handpicking grapes in small batches and using custom-made Rieger tanks tailored specifically for the character of the grapes in each vineyard block.
BLUE POINT OYSTER
Prosecco mignonette, cucumber, orange zest
Merryvale Sauvignon Blanc ‘14
Pale yellow in color, defined mostly by citrus, floral and tropical fruit notes.
Chive goat cheese, aged balsamic, Maldon salt
Merryvale Chardonnay ‘14
Vibrant gold in color with aromas and flavors of jasmine, ripe sweet pear and peach, pineapple, Golden Delicious apple and vanilla bean.
SQUID INK CAMPANELLE
Shrimp and calamari ragu, micro basil, extra virgin olive oil
Merryvale Pinot Noir ‘14
Delivers aromas of red cherry, strawberry and green tea with a medium garnet color. The palate is round and soft, with refreshing acidity.
CAST-IRON SEARED CHICKEN
Butternut squash purée, porcini mushroom reduction
Merryvale Cabernet Sauvignon ‘14
Blackberry, cassis, vanilla and cedar. Intense note of boysenberry, blueberry, coffee and Asian spices.
ORANGE OLIVE OIL CAKE
Vanilla gelato, orange blossom anglaise
Merryvale Antigua NV
Golden amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange peel aromas.
79 per person
Not inclusive of tax or gratuity.