Beaulieu Vineyards Dinner

On November 21, 2002, I attended a dinner
hosted by Beaulieu Vineyards.
The dinner was put on for the Fred Meyer Wine Stewards
at Jakes Grill in the Governor Hotel.

This was one fabulous meal held in a
wonderful, intimate private room.

Executive Chef Brian Light

First Course

Spicy Tuna Tartare on House Made Potato Chips

Beet and Celery Root Chips with Horseradish

Scented Goat Cheese

Risotto and Fontina Croquettes with Truffle Oil

Wine

1999 Trimbach Gewurztraminer

Second Course

Lobster and Goat Cheese Ravioli with Chardonnay Sauce

Wine

1999 Beaulieu Vineyards Chardonnay Reserve

Third Course

Potato Wrapped Filet of Atlantic Salmon on a bed of Leeks
with Red Wine Sauce

Wine

1999 Sterling Napa Merlot

Fourth Course

Roasted Venison Chop with Gnocchi, Arugula and Juniper Sauce

Wine

2000 Beaulieu Vineyards Napa Zinfandel

Fifth Course

Roasted Filet of Beef with Seared Asparagas, Truffles and Chives

Wine

1996 Beaulieu Vineyards George de Latour Cabernet Sauvignon, Napa

Sixth Course

Variety of Cheeses, Grapes and Praline Walnuts

Wine

1976 Beaulieu Vineyards George de Latour Cabernet Sauvignon, Napa
1986 Beaulieu Vineyards George de Latour Cabernet Sauvignon, Napa
1991 Beaulieu Vineyards George de Latour Cabernet Sauvignon, Napa