Make Reservations For October 23rd
Apricot Port Salut Salad
Spring greens tossed in a light champagne vinaigrette, garnished with fresh sliced apricot and a creamy Port Salut cheese
Paired With: Stags’ Leap Sauvignon Blanc
A large prawn is complimented by a sumptuous cognac bisque, garnished with leek and smoked paprika.
Paired With: Stags’ Leap Chardonnay
Oven roasted duck breast sliced and served with a lush cherry butter verjus glaze and wild rice.
Paired With: Stags’ leap Merlot
Juniper Rubbed Elk
A tender juniper rubbed Elk tenderloin medallion, grilled to perfection, served with a blueberry demi-glace and Yukon Gold mashed potatoes.
Paired With: Stags’ Leap 2015 Cabernet Sauvignon
A Marigold’s specialty, Tiramisu, done A ’la chocolate, garnished with seasonal berries, shaved light and dark chocolate, and dusted with confectionaries’ sugar.
Paired With: Stags’ Leap Premium, “The Leap” Cabernet Sauvignon