Morton's Presents

Five-Course Dinner Menu

RECEPTION - HAND-PASSED HORS D'OEUVRES
Poached Lobster, Grilled Corn, Béarnaise, Brioche Crostini
Roasted Cherry Tomato, Pesto & Goat Cheese Galette
Pairing:
Threadcount by Quilt, Sauvignon Blanc, California

FIRST COURSE
In-house Coffee-Cured Salmon Fillet, Pickled Red Onion, Caper, Whole Grain Mustard Aioli
Pairing:
Belle Glos, 'Glasir Holt,' Chardonnay, Sta. Rita Hills 

SECOND COURSE
Braised Niman Ranch Pork Osso Buco, Wild Mushroom Risotto, Red Wine Jus
Pairing:
Belle Glos, 'Dairyman,' Pinot Noir, Russian River Valley
&
Belle Glos, 'Las Alturas,' Pinot Noir, Santa Lucia Highlands  

THIRD COURSE
Sliced Beef Tenderloin, Fondant Potatoes, Roasted Asparagus, Sauce Lyonnaise
Pairing:
Quilt, 'The Grace of the Land,' Reserve Cabernet Sauvignon, Napa Valley

DESSERT COURSE
Flourless Chocolate Cake, Dark Cherry Coulis, Almond Brittle
Pairing:
Quilt, 'The Fabric of the Land,' Red Blend, Napa Valley

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