This summer and fall enjoy an evening of wine tasting, dinner, and lodging surrounded by the beautiful wild flowers of Mt. Disney. We are hosting six separate evenings of fine wining and dining at the Four Peaks Restaurant. This is also your chance to meet our new Chef: Alan Davis.

Package includes:

Wine, Dinner & Room: $350
Price is per couple

Dates and Vineyards:

Tel: 530-426-6742 - 8AM-4:30PM Monday-Friday.
Fax: 530-426-6749
Email: Reservations
Book Online

Course 1
2005 Seavey Merlot

Twelfth estate produced Merlot. Complex spice notes with a nose of blackberries and hints of cedar, clove, and dark chocolate gives way to an exceedingly long rich finish.

Lobster Bisque: Flavored with Cream Sherry and served with a Dungeness crab crostini with Mascarpone cheese and garnished with fresh herbs.

Course II
2005 Seavey Caravina Cabernet
Wine making style followed classic Bordeaux methods. An incredible bright nose with layers of cherry, cassis, and blackberry, supported by vanilla, cedar, and dark chocolate.

Foie Gras tart: Served with a savory crust flavored with olive oil, and garnished with Pancetta, cabbage, onion, and rosemary over crème fraiche.

Course III
2005 Seavey Chardonnay
Full bodied and rich with aromas of pear blossoms, honeysuckle and straw, with ripe flavors bound together by well integrated oak.

Baby Field Greens: Tossed in a white Balsamic vinaigrette and garnished with Asian pear, shaved Asiago cheese, and toasted pecans.

Course IV
1998 Seavey Cabernet Sauvignon
This Cabernet has a dense, opaque purple color with hints of black cherry, bitter chocolate and cassis-like fruit. Full ripeness and outstanding concentration lead to a rich texture and a fat, chewy finish.

Grilled Center Cut Veal Chop: served on Yukon Gold mashed potatoes flavored with leeks, a sauté of Swiss chard, and a Porcini mushroom Veloute.
Or
Pan Seared Atlantic Salmon: served with steamed red potatoes, roasted sweet corn, Morel mushrooms, and asparagus in a lobster butter broth flavored with Anise.

Course V
2000 Seavey Cabernet Sauvignon
A complex nose melds black raspberry, dark chocolate, licorice, and oak notes with warm flavors of plum.Ranked as one of Napa’s top 2000’s in Stephen Tanzer’s International Wine Cellar periodical.

Belgian Chocolate Truffle Cake: served with a Chambord glacage flavored with lavender, garnished raspberries, and fresh mint.

Course I
Puree of Butternut Squash Soup: served with a crostini of caramelized onion and Mascarpone cheese


Course II
Dungeness Crab Tart: Served on a savory crust garnished with garlic and sweet onion with warmed teardrop tomatoes and a dill crème fraiche.


Course III
Baby Field Green Salad : Served with Belgian endives, Granny Smith Apples, toasted pecans, and shaved Asiago cheese with a lemon grape seed oil vinaigrette.


Course IV
Oven Roasted New Zealand Rack of Lamb: breaded with Dijon mustard and pistachio nuts, served with garlic mashed potatoes, and a celery root gratine with a demi glaze flavored with rosemary and garnished with fresh raspberries. Or

Pan Seared Scottish Salmon; Served on a Fingerling potato hash garnished with Pancetta and green onions, sautéed Swiss Chard, and a Lobster cream sauce with a seared Tiger Prawn.


Course V
White Chocolate Profiteroles: Filled with a pastry cream flavored with white chocolate on an Anglaise sauce garnished with raspberries and fresh mint.

Course I
Puree of Butternut Squash Soup: Served with a crostini of caramelized onion and Mascarpone cheese flavored with fresh thyme.

Chardonnay
2007 Napa Valley, Jameson Vineyards
Barrel fermented, with floral honeysuckle and violet aromas.

Course II
Wild Mushroom Wellington: Served with a Duxelle of Porcini, Specialty, and Shiitake mushrooms garnished with Foie Gras in a flaky pastry shell, finished with a Marsala glace.

Merlot
2005 Napa Valley, Rutherford
Rich full bodied flavors of black cherry, and blackberry. Double Gold Medal San Francisco Chronicle Wine Competition.

Course III
Spring Mix Salad: Served with Asian pear, Belgian Endives, toasted pecans and shaved Asiago cheese in a White Balsamic Grapeseed oil dressing.

Sauvignon Blanc
2007 Napa Valley
Four stars “Exceptional”- Beverage Experts.

Course IV
Grilled Petit Fillet Mignon: Served on a bed of risotto garnished with Haricot Verts, and Pointe Reyes blue cheese with a stew of Morel mushrooms and a Rosemary demi glaze.
Or Pan Seared Scottish Salmon: Served on a bed of garlic mashed potatoes flavored with White Truffle Oil and Pan seared jumbo scallops with a lobster cream sauce flavored with Pernod.

Cabernet Sauvignon
2005 Napa Valley
93 points,Editors choice-Wine Enthusiast
A complex well structured wine, highlighted by lush fruit.

Course V
White Chocolate Mousse: Flavored with Amaretto and garnished with a pecan cookie, fresh mint and raspberries

Eloquence Late Harvest Chardonnay
2006 Napa Valley
Full bodied with luscious flavors of apple, pear, peaches and apricot with honey and vanilla on the long smooth finish.

2007 Course I

Dungeness Crab Bisque: Flavored with Cream sherry and garnished with Scallions and a Brunoise of Roma tomato.
Viognier
Bronze Medal: California State Fair & Amador County Fair Wine Competitions. Rich full bodied flavors textured with a long lingering finish.

2006 Course II
Honey Roasted Duck Breast: Served in a savory pastry shell with a warmed concasse of Asian pear in a Calvados vinaigrette with crème fraiche and garnished with long cut chives.
Syrah
Bronze Medal: San Francisco Chronicle and Orange County Fair Wine Competitions. Extremely well structured, with flavors of pomegranates and plums.

Course III
Artisan Cheese Salad: Served with Asiago, Pointe Reyes Blue, and Fiscalini White Cheddar cheese with baby lettuces dressed in a white balsamic vinaigrette garnished with red grapes toasted almonds, and crostini.
2006 Rezerve Barbera
Shenandoah vineyards Gold Medal: Amador County Fair Wine Competition. Flavors of ripe plum, berry and cocoa, made with 100% organically grown grapes.

Course IV
Grilled Marinated Loin of Lamb: Served on sour dough Strata flavored with Tawny Port and garnished with currants, celery and onion with sautéed Swiss Chard, and a garlic Rosemary demi glaze.

Or

Pan Seared Scottish Salmon: Served with steamed red potatoes, Haricot Verts, and Morel Mushrooms in a Pernod butter broth garnished with teardrop tomatoes.

2006 Fiddletown Zinfandel
Double Gold Medal: Calaveras County Fair Wine Competition. Aromas of spice, cherry, and concentrated fruit: restrained but very complex.

Course V
Amarula Crème Brule: Traditional custard dessert encrusted with Turbinado sugar and accompanied with a Pecan wafer cookie and fresh berries.
2007 Orange Muscat
Shenandoah Vineyards Gold Medal: Orange County Fair Wine Competition. Dessert wine, with hints of pineapple and orange blossoms.