An Evening with Caymus Wine at Stoney River

FIRST COURSE
Double Crème Brie
Wrapped in Phyllo & Baked, Fresh Fruit
Pairing | Conundrum White Blend – California
The freshness of ruby grapefruit is balanced by the exotic lushness of guava and mango, with a hint of green apple lingering through the round and bright finish.

SECOND COURSE
Pear & Arugula Salad
Dressed in Herb Vinaigrette, Diced Tomatoes, Goat Cheese, Wrapped in a Cucumber Ribbon
Pairing | Mer Soleil Silver Chardonnay – Monterey County, California
Fresh lemon, orange marmalade, and the crisp smell of a first summer rain hitting a sidewalk.

THIRD COURSE
Jumbo Sea Scallops
Blackened with an English Pea Puree
Pairing | The Walking Fool Red Blend – Suisun Valley, California
Flavors of raspberry, the tartness of cranberry, and notes of espresso.

FOURTH COURSE
Braised Short Ribs
Red Wine Demi Glaze & Smashed Red Potatoes
Pairing | Caymus Cabernet “50th Anniversary Edition” – Napa Valley
Incredibly elegant nose of tobacco, chocolate, plum, and blackberry with an exceptional velvety mouthfeel and intense tannin structure.

FIFTH COURSE
Espresso Crème Brûlée
Hot Fudge, Toasted Coconut, Tillamook Vanilla Ice Cream
Pairing | Caymus Suisun Grand Durif Petite Sirah – Suisun Valley, California
Toasted herbs, deep boysenberry fruit, and prunes alongside tobacco, black cherry, and baking spices.