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* Dates for Winemaker Dinners Subject to change
LORING PINOT NOIR
FIRST COURSE
Sweet potato gnocchi
Pancetta and Form de Ambert sauce
2004 Loring, Ranch Ontiveros Vineyard, Santa Maria Valley
2005 Loring, Rancho Ontiveros Vineyard, Santa Maria Valley
SECOND COURSE
Grilled Light smoked salmon medallion
Parmesan Cheese Grits and Fried Okra
2005 Loring, Dry Hole Vineyard, Chalone
2005 Loring, Brosseau Vineyard, Chalone
THIRD COURSE
Libery Farms Duck Breast
Sautéed shitake and braised garlic
on Crispy Rice Cake and Hoisin pinot sauce
2005 Loring, Rosella’s Vineyard, Santa Lucia Highlands
2006 Loring, Rosella’s Vineyard, Santa Lucia Highlands
FOURTH COURSE
Whole roasted sliced tenderloin of beef
Black winter truffle sauce roasted rutabagas
2005 Loring, Russell Vineyard, Paso Robles
2004 Loring, Clos Pepe Vineyard, Santa Rita Hills
FIFTH COURSE
Nuttela crepe and Brians Buerre Noisette ice crème
2006 Loring, Keefer Ranch Vineyard, Sonoma County
2005 Loring, Keefer Ranch Vineyard, Sonoma County
Cuisine by Chef Claud Beltran
Wines by Brian Loring & Mike Farwell
wines subject to change without notice.
Tickets may be purchased
on a first come first served bases with
Club Membership priority event


Aperitif at 6:30 PM, Dinner at 7:00 PM