Monday, April 22 - Recipe for the Ultimate Napa Valley Dining Experience

ATMOSPHERE

The most beautifully-designed yet comfortable dining room in all of Napa Valley - Press St. Helena

 

FOOD

1 order of Roasted Baby Artichoke topped with Rudd Farms Poached Egg, Arugula & ProvençalVinaigrette

1 Dry-Aged, Bryan Flannery Prime Rib Eye, grilled to the perfect medium-rare temperature

1 side of the best Mac & Cheese in Napa Valley – the Press Truffle Mac & Cheese

1 side of Creamed Spinach

1 side of a pyramid of Crispy Onion Rings

1 steaming hot Scharffen Berger 70% Chocolate Soufflé for Two with Vanilla Ice Cream and Crème Anglaise poured on top

 

DRINK

1 bottle of Screaming Eagle 2005

1 bottle of Araujo Altagracia Red 2010

1 bottle Hyde de Villaine, de la Guerra, Hyde Vineyard, Chardonnay 2010

 

COMPANY

1 table filled with longtime friends from Atlanta

 

- Kerrin Laz, Wine Director

Photo above from L-R: Hayley Tarkenton, Fran Tarkenton, me, Linda Tarkenton, William Boyd

Photo Above: Best new seasonal salad on the menu- Roasted Baby Artichokes topped with Rudd Farms Poached Egg & Provencal Vinaigrette

Photo Above: Best Pairing of the Night - 2005 Screaming Eagle with Bryan Flannery Prime 10oz. Ribeye

Photo above: The Chocolate Souffle and in the background from L-R: New York Style Cheesecake with Huckleberry Compote, Meyer Lemon Tart with Bruleed Meringue and a Trio of house-made ice cream.


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