Thank you for the sticky!
AnnB sent me these pics and info to post!! Thank you AnnB!!!
First up: Dinner at THE VINEYARD ROOM
Amuse Bouche: Crostini with sun-dried tomato and mozzarella:
Appetizer: Wine Country Platter
Plate with Peruvian Purple Potatoes with smoked salmon; fig and
prosciutto panini; artichoke caponata; pickled red and gold beet salad
with goat cheese:
Tuna Carpaccio:
Braised Beef Ravioli (sorry, smelled so good I took a bite out of this
one before I remembered picture) :
Cheese Course:
Snack - Dole Whip Float:
Lunch at BLUE BAYOU:
Cajun-inspired wedge salad (this is served with chopped andouille
sausage and blue cheese) :
Buccaneer's Beef Short Ribs :
FANTASMIC BALCONY DESSERT BUFFET:
Snack - Churros (wow, they really are good!) :
NAPA ROSE:
I ordered the Vintner's Table tasting menu:
Amuse Bouche: Crostini with sauteed mushrooms :
Crispy fired goat cheese stuffed squash blossom with dueling farm house
heirloom tomato gaszpacho andjicma cucumber relish :
Cider Roti Roasted Suckling Pig with Fava Bean Angolottie Pasta :
Marinated Black Angus New York Steak with Roasted Red Peppers,
Potatoes, Leeks, and Lemon Basil, and Golden Chanterelle-Barolo Sauce :
The Outrageous "Dancin Demon" Plum Truly the Best Plum of the Year with
Lemon Curd-Almond Cake Tart and Honey Lemon Creme :