Wine & Food Pairing A Progressive Tasting

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1 Wine & Food Pairing A Progressive Tasting At the Rail Bridge Cellars Penthouse Lounge Menu Stationed Hors D Oeuvres International Cheese Selection Vegetable Crudités Hummus & Pita Kalamata Tapenade & Sliced Baguette Progressive Wine & Food Pairing Menu Bay Shrimp Ceviche Sauvignon Blanc, Dry Creek Valley Petite Crab Cake - with a pineapple & mango salsa Chardonnay Sienna, Edna Valley Warm Bacon & Mushroom Salad - with baby spinach Pinot Noir, Santa Lucia Highlands Lamb Lollipops - with a mint jelly gastrique Merlot, Napa Petit Filet Mignon - with a lavender crème fraiche Cabernet Sauvignon Lattice, Napa A Selection of Chocolates Port, California The Penthouse Lounge Chefs Antonio Morales & Cory Norris

2 Lunch or Dinner Provençal Menu At The Rail Bridge Cellars Penthouse Lounge Please Choose One Item From Each Category Below Stationnés Hors d Oeuvre Farm House Cheese Selection Vegetable Crudités Kalamata Tapenade & Toasted Sliced Baguette Dinner Service Course à la Salade Salad Course Farm House Salad with spinach, butter lettuce, sliced mushrooms, red onions, black olives with a Dijon vinaigrette Warm White Asparagus Salad with grape tomatoes, garlic and parsley Niçoise butter lettuce, seared tuna, hard boiled eggs, potatoes, tomatoes, red onions, green beans, capers and olives Niçoise Les Légumes - Vegetables Brussel Sprouts sautéed with bacon, onions, basil & herbs de Provence Roasted & Stuffed Heirloom Tomatoes with bread crumbs, herbs and parmesan cheese Sliced Mushrooms with parsley, evoo, lemon and parmesan cheese Pomme de terre ou de Riz Potatoes or Rice Potatoes Gratin with goat cheese, tomatoes, and olives Niçoise Roasted marble potatoes with lavender, and white truffle essence Le Riz de la Provence long grain rice with basil, fennel, parsley and thyme Le Plat Principal Main Course Roasted Pork Loin à la sage rubbed with garlic and herbs de Provence and slowly roasted Sautéed Capon Breast with garlic, onions, rosemary, thyme and sliced mushrooms Country Side Ratatouille with garlic, eggplant, tri color bell peppers, tomatoes, onions, zucchini, squash and basil The Penthouse Lounge Chef Cory Norris

3 Hors d Oeuvres Menu At the Rail Bridge Cellars Penthouse Lounge Stationed Hors D Oeuvres Bruschetta Bar Trio Hummus, Kalamata tapenade, tomatoes with garlic and basil and crostini International Cheese Selection Assorted Fresh Made Flat Breads chefs selection Mini Meatballs with marinara sauce and mozzarella cheese Caprese lollipops - grape tomatoes, mozzarella balls and basil on a skewer Toy Box Vegetables - an assortment of seasoned local petite vegetables Sliced Meat Selection - a selection of sliced meats, mustards and crackers California Rolls - with crab, avocado, nori and sesame seeds Passed Hors D Oeuvres Stuffed Mushroom Caps - with Sausage, Pecorino Romano and Italian Bread crumbs Petite Crab Cake - with a pineapple & mango salsa Vegetarian Spring Rolls - In mini Martini glass with sauce Pulled Pork Sliders - With creamy cole slaw The Penthouse Lounge Chefs Antonio Morales & Cory Norris

4 Dinner Menu At The Rail Bridge Cellars Penthouse Lounge Passed Hors d Oeuvre Petite Filet Mignon on toasted brioche with a wasabi crème fraiche Stuffed Mushroom Caps with Pecorino Romano and Italian Bread crumbs California Rolls with crab, avocado, nori and sesame seeds Served Dinner Service Salad or Soup Course Please choose one Baby Spinach Salad with bacon, goat cheese, candied walnuts and a cranberry vinaigrette Lobster Bisque - with crème fraiche Main Course Roasted Chicken Breast with a Chardonnay Buerre Blanc and served with a winter squash medley, herb roasted toy box potatoes with fresh local breads Rack of New Zealand Lamb with a mint jelly gastrique and served with a winter squash medley, herb roasted toy box potatoes with fresh local breads Cedar Plank Salmon Grilled Cedar plank salmon with a mustard dill sauce, a winter squash medley and herb roasted toy box potatoes with fresh local breads Pasta Puttanesca with Mediterranean olives, capers and tomatoes gluten free menu options available upon request The Penthouse Lounge Chef Cory Norris

5 Buffet Dinner Menu Hors d Oeuvre Bruschetta Bar on toasted brioche with a wasabi crème fraiche Assorted Fresh Made Flat Breads Chefs Selection Selection of International Cheeses Buffet Dinner Service Buffet Salad Bar Garlic Bread Cheesy Garlic Bread Caesar Salad Romaine hearts, shredded parmesan, croutons, Classic Caesar dressing Antipasta Salad Romaine hearts with salami, pepperoni, black olives, tomatoes, artichoke hearts, cucumbers and pepperoncinis Main Course Buffet Grilled Toy Box Vegetables An assortment of seasoned petite vegetables Seasonal Sliced Tomatoes With sliced mozzarella cheese Meat & Cheese Lasagna Pasta Bar Buffet Pasta Choices Spaghetti, Bow Tie, Rigatoni Sauces Alfredo, Meat Marinara, white wine garlic sauce Protein Mini meatballs, Italian sausage, grilled chicken The Penthouse Lounge Chefs Cory Norris and Antonio Morales

6 Wedding Hors d Oeuvres Menu Buffet Hors D Oeuvres Bruschetta Bar Trio Hummus, Kalamata tapenade, tomatoes with garlic and basil and crostini International Cheese Selection Assorted Fresh Made Flat Breads chefs selection Mini Meatballs with marinara sauce and mozzarella cheese Caprese lollipops grape tomatoes, mozzarella balls and basil on a skewer Fresh cut seasonal fruit Sliced Meat Selection a selection of sliced meats, mustards and crackers California Rolls with crab, avocado, nori and sesame seeds Passed Hors D Oeuvres Stuffed Mushroom Caps with Sausage, Pecorino Romano and Italian Bread crumbs Petite Crab Cake with a pineapple & mango salsa Vegetarian Spring Rolls in mini Martini glass with sauce Pulled Pork Sliders with creamy cole slaw Rack of Lamb Lollipops with a mint gastrique The Penthouse Lounge Chefs Antonio Morales & Cory Norris

7 Buffet Lunch Menu Hors D Oeuvres Petite Filet Mignon on Brioche Pecorino Stuffed Mushroom Caps Crab Cake with a Citrus Salsa Salad Baby Spinach Salad Soup Minestrone Entree Roasted Airline Chicken Breast with winter squash and root vegetables or Cedar Plank Salmon with winter squash and root vegetables or Pasta Puttanesca with Mediterranean olives, capers and tomatoes Dessert Mixed Berry Cobbler The Penthouse Lounge Chef Cory Norris