Enjoy top-notch cuisine and wine at Napa Valley Grille’s much-loved monthly wine dinners.
Napa Valley Grille, known for ultra-fresh, seasonally driven cuisine, presents a four-course wine dinner with Executive Chef Taylor Boudreaux in partnership with Trefethen Family Vineyards. Napa’s foremost sustainable winegrower, Trefethen has been making wine for three generations, with over 40 years of experience. The May 15 dinner will begin with an amuse-bouche of Dungeness Crab Salad dressed in Meyer lemon vinaigrette paired with Trefethen ’12 Dry Riesling. You’ll proceed to a second course of Roast Chicken Roulade with asparagus, Yukon potato puree, and black truffle jus, matched with Trefethen’s 2010 Chardonnay. Crispy Lamb Belly with parmesan, potato cake, chive Blossoms, and black cherry bordelaise makes up the third course, served with Trefethen’s ’10 Merlot. The main course, Braised Veal Short Ribs with rutabaga puree, sautéed mushrooms and onion scapes with jus, pairs beautifully with a ’10 Cabernet Sauvignon. The dessert course is composed of Apricot Tart Tatin with Drake Family Farms goat cheese and chantilly cream with an ’09 Late Harvest Riesling. Napa Valley Grille’s monthly wine dinners are a popular event, so reservations are highly recommended.