DAOU Vineyards Wine Dinner

Indulge in an exquisite evening of culinary mastery and fine wines with our exclusive Daou Vineyards Wine Dinner. Elevate your palate as we present a carefully curated menu paired with the distinguished wines crafted by Daou Vineyards.

To commence the gastronomic journey, savor the vibrant and crisp Daou Sauvignon Blanc alongside tantalizing Prosciutto Wrapped Shrimp, perfectly complemented by the refreshing notes of a Pickled Melon Salad.

As the evening progresses, be enchanted by the velvety textures of the Bodyguard Chardonnay by Daou, elegantly accompanying a Bib Lettuce Wedge adorned with Guava Vinaigrette, toasted hazelnuts, heirloom tomato, and crumbled feta cheese.

The culinary symphony continues with the Daou Seventeen Forty Bordeaux Blend, harmonizing with the rich flavors of a Fig and Goat Cheese Stuffed Pork Loin, accompanied by creamy buttermilk polenta and charred asparagus.

Prepare your taste buds for the grandeur of the Daou Estates “Soul of a Lion” Cabaret Sauvignon, a robust companion to a Grilled Ribeye adorned with a luscious roasted shallot demi glaze, fingerling potatoes, and blistered grape tomatoes.

Concluding this epicurean soiree, the Pessimist by Daou Red Blend lends its velvety touch to a decadent Chocolate Bread Pudding, crowned with Espresso Whipped Cream and drizzled with a sumptuous salted caramel sauce.

Join us for an evening of sophistication, where each sip and bite weave together a tapestry of flavors, celebrating the artistry of Daou Vineyards and the culinary mastery of our Chef, Brian Gist. Cheers to an unforgettable wine and dine experience!

1st Course

Sauvignon Blanc

Prosciutto Wrapped Shrimp

Pickled Melon Salad

2nd Course

Bodyguard Chardonnay

Bib Lettuce Wedge

Guava Vinaigrette, Toasted Hazelnuts, Heirloom Tomato, Crumbled Feta Cheese

3rd Course

Seventeen Forty Bordeaux Blend

Fig and Goat Cheese Stuffed Pork Loin

Creamy Buttermilk Polenta, Charred Asparagus

4th Course

“Soul of a Lion” Cabaret Sauvignon

Grilled Ribeye

Roasted Shallot Demi Glaze, Fingerling Potatoes, Blistered Grape Tomatoes

5th Course

Pessimist Red Blend

Chocolate Bread Pudding

Espresso Whipped Cream, Salted Caramel Sauce