Central Coast Winery of the Year 2015

Vintage Paso Winemaker Dinner
Saturday; March 19th, 6-9pm,

Dinner will feature a buffalo filet paired with our first ever Vintage Ted wine! 

Paired with Cass Grenache & Marsanne

Shrimp 'n' Grits Cake
Crispy Grit Cake topped with Butter-Poached Shrimp

Vichyssoise Shooters
Chilled Potato and Leek Soup topped with House-Made Creme Fraiche and Fresh Herbs

First Course
Paired with Cass Viognier

Waldorf Salad
Classic New York Dish made with Local Walnuts, Crispy Apples, Celery, House-Made Dressing served over a Bed of Organic Butter Lettuce

Popovers with House-Made Butter

Second Course
Paired with Cass Vintage Ted (Cabernet Sauvignon, Mourvedre, Petite Verdot Blend)

Seared Filet Mignon of Buffalo
Potato Tourne, Poached Spring Asparagus, topped with Maitre d'Hotel Butter

Third Course
Paired with Cass Dessert Syrah

Classic Checkerboard Cake
Layered with Chocolate Ganache, topped with Shaved White Chocolate

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Vineyard Notes

WARNING: Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to: www.P65Warnings.ca.gov/BPA

Wine Specs

Alcohol %: