Ranch + Vine: Mt. Lassen Trout + Tessier Winery

September 24, 2017
1:00 pm

Whole Animal Summer Lunch Series

There’s nothing more emblematic of Sonoma County than our local farms, fishermen, and wineries. This summer, Chefs Scott Romano (Dry Creek Kitchen) and Casey and Patrick Van Voorhis (Spoonbar) are joining forces to present an al fresco Sunday lunch series celebrating whole animal cookery and some of our favorite Sonoma County wineries.

On Sunday, September 24, our chef team takes fresh rainbow trout from the cold springs of Mt. Lassen to a whole new level. The result: a multi-course lunch starting with an assortment of California's freshest seafood followed by a family-style feast of Mt. Lassen Trout. Tessier Winery will be on hand to provide lunch pairings, along with Chef Charlie Palmer’s craft blonde ale for the reception.

$62 per person. Ticket price includes lunch, wine/beer, tax and gratuity

reserve tickets

Menu for Ranch + Vine: Mt. Lassen Trout + Tessier Winery

Reception

Snacks and Home Brew Gathering
Crisp San Francisco Bay Anchovies
romesco sauce
Smoked Trout Gravlax
caperberries, sel gris cracker
Coconut & Lime Grilled Shrimp
black garlic vinaigrette
Mirin Miyagi Oysters
smoked trout roe, mignonette ice
Attaboy Charlie, White Oak Blond Ale
brewed at Harvest Inn by Charlie Palmer

First Course

Smoked Mt. Lassen Trout Salad
Meyer lemon crѐme fraîche, crisp trout chicharróns, golden gooseberry mostarda, Mix Garden upland cress, wood sorrel vinaigrette
2016 Tessier Winery, Viognier, Russian River Valley

Main Course

Whole Roasted Mt. Lassen Trout
garlic roasted tomatoes, rosemary, house made culatello
brown butter emulsion
Family Style Sides
Smashed Marble Potatoes
saffron garlic aioli

Blistered Shishito and Fennel Peperonata
rosé vinegar, toasted hazelnuts
2015 Tessier Winery, El Dorado, Grenache

Dessert

Dark Chocolate Pavé
pomegranate gel, vanilla bean crѐme fraîche, cocoa nib glass