Caymus Vineyard
December Wine Dinner
December Wine Dinner
Wednesday, December 2 and
Tuesday, December 8
at 6:30pm | $80 per person*
Back by popular demand, our Caymus Wine Dinner is one of the most coveted event reservations of the year. Celebrate the holiday season with an elevated five-course Italian dinner, crafted by our chefs and paired with wines from the iconic Wagner Family portfolio, including the legendary Caymus Napa Valley Cabernet Sauvignon.
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
EXPLORE MENU
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
EXPLORE MENU
Course 1
FIORUCCI BRUSCHETTE**
Toasted crostini topped with seasoned chopped burrata and eggplant caponata, accented with fresh arugula tossed in Italian vinaigrette with crunchy pistachios
WINE PAIRING: MER SOLEIL CHARDONNAY
WINE PAIRING: MER SOLEIL CHARDONNAY
The creamy burrata and nutty pistachios complement Mer Soleil’s rich, buttery texture, while the bright acidity of the chardonnay balances the sweet-and-savory eggplant caponata and peppery arugula
Course 2
FONTINA MEATBALLS
Our house-made savory blend of beef and pork meatballs topped with melted fontina cheese and served over our signature Lombardo marsala wine sauce
WINE PAIRING: THE WALKING FOOL RED BLEND
WINE PAIRING: THE WALKING FOOL RED BLEND
The savory richness of the meatballs pairs beautifully with Walking Fool’s ripe fruit and subtle spice, while the creamy fontina and nutty, slightly sweet Marsala sauce complement the wine’s smooth, full-bodied character
Course 3
RIGATONI WITH SUNDAY GRAVY
An Italian Sunday classic brought to life! Rigatoni pasta tossed in a hearty simmered sauce with red wine, meatballs, crumbled fennel sausage and braised short rib, then drizzled with extra virgin olive oil and topped with grated parmesan cheese and fresh basil
WINE PAIRING: STHE VINEKEEPER CABERNET SAUVIGNON
WINE PAIRING: STHE VINEKEEPER CABERNET SAUVIGNON
Vinekeeper cabernet’s bold fruit and structure complement the hearty meats and red wine gravy, while parmesan and fresh basil add savory depth and brightness
Course 4
FILET* WITH GORGONZOLA & CALABRIAN SHRIMP
Wood-grilled 9oz filet topped with spicy Calabrian shrimp drizzled with a rich gorgonzola cream sauce and served with garlic mashed potatoes and wood-grilled asparagus
WINE PAIRING: CAYMUS NAPA VALLEY CABERNET SAUVIGNON
WINE PAIRING: CAYMUS NAPA VALLEY CABERNET SAUVIGNON
The bold richness of Caymus cabernet complements the wood-grilled filet, while creamy gorgonzola and spicy Calabrian shrimp create layers of savory richness, spice and ripe fruit
Course 5
CHOCOLATE AMARETTO BREAD PUDDING**
Amaretto and vanilla custard-soaked brioche bread with chocolate chips topped with vanilla ice cream, crumbled amaretti cookies and salted caramel sauce
WINE PAIRING: CONUNDRUM RED BLEND
WINE PAIRING: CONUNDRUM RED BLEND
Rich red fruit and subtle spice complement the chocolate and almond flavors, while salted caramel and creamy vanilla create a decadent, balanced finish
*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs which may contain harmful bacteria may increase your risk of foodborne illness, especially if you have certain medical conditions.
**Item contains or may contain nuts.
**Item contains or may contain nuts.
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