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Summer >
Wine Tasting Packages
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This summer and fall enjoy an evening of wine tasting, dinner, and lodging surrounded by the beautiful wild flowers of Mt. Disney. We are hosting six separate evenings of fine wining and dining at the Four Peaks Restaurant. This is also your chance to meet our new Chef: Alan Davis.
Package includes:
- Tasting of Five Wines
- Five course meal
- Prices are Per Couple
Dates and Vineyards:
Space is limited and reservations are required, so book today!
Contact one of our hotel representatives today.
Course 1
2005 Seavey Merlot
Twelfth estate produced Merlot. Complex spice notes with a nose of blackberries and hints of cedar, clove, and dark chocolate gives way to an exceedingly long rich finish.
Lobster Bisque: Flavored with Cream Sherry and served with a Dungeness crab crostini with Mascarpone cheese and garnished with fresh herbs.
Course II
2005 Seavey Caravina Cabernet
Wine making style followed classic Bordeaux methods. An incredible bright nose with layers of cherry, cassis, and blackberry, supported by vanilla, cedar, and dark chocolate.
Foie Gras tart: Served with a savory crust flavored with olive oil, and garnished with Pancetta, cabbage, onion, and rosemary over crème fraiche.
Course III
2005 Seavey Chardonnay
Full bodied and rich with aromas of pear blossoms, honeysuckle and straw, with ripe flavors bound together by well integrated oak.
Baby Field Greens: Tossed in a white Balsamic vinaigrette and garnished with Asian pear, shaved Asiago cheese, and toasted pecans.
Course IV
1998 Seavey Cabernet Sauvignon
This Cabernet has a dense, opaque purple color with hints of black cherry, bitter chocolate and cassis-like fruit. Full ripeness and outstanding concentration lead to a rich texture and a fat, chewy finish.
Grilled Center Cut Veal Chop: served on Yukon Gold mashed potatoes flavored with leeks, a sauté of Swiss chard, and a Porcini mushroom Veloute.
Or
Pan Seared Atlantic Salmon: served with steamed red potatoes, roasted sweet corn, Morel mushrooms, and asparagus in a lobster butter broth flavored with Anise.
Course V
2000 Seavey Cabernet Sauvignon
A complex nose melds black raspberry, dark chocolate, licorice, and oak notes with warm flavors of plum.Ranked as one of Napa’s top 2000’s in Stephen Tanzer’s International Wine Cellar periodical.
Belgian Chocolate Truffle Cake: served with a Chambord glacage flavored with lavender, garnished raspberries, and fresh mint.
Course I
Puree of Butternut Squash Soup: served with a crostini of caramelized onion and Mascarpone cheese
Course II
Dungeness Crab Tart: Served on a savory crust garnished with garlic and sweet onion with warmed teardrop tomatoes and a dill crème fraiche.
Course III
Baby Field Green Salad : Served with Belgian endives, Granny Smith Apples, toasted pecans, and shaved Asiago cheese with a lemon grape seed oil vinaigrette.
Course IV
Oven Roasted New Zealand Rack of Lamb: breaded with Dijon mustard and pistachio nuts, served with garlic mashed potatoes, and a celery root gratine with a demi glaze flavored with rosemary and garnished with fresh raspberries.
Or
Pan Seared Scottish Salmon; Served on a Fingerling potato hash garnished with Pancetta and green onions, sautéed Swiss Chard, and a Lobster cream sauce with a seared Tiger Prawn.
Course V
White Chocolate Profiteroles: Filled with a pastry cream flavored with white chocolate on an Anglaise sauce garnished with raspberries and fresh mint.
Course I
Puree of Butternut Squash Soup: Served with a crostini of caramelized onion and Mascarpone cheese flavored with fresh thyme.
Chardonnay
2007 Napa Valley, Jameson Vineyards
Barrel fermented, with floral honeysuckle and violet aromas.
Course II
Wild Mushroom Wellington: Served with a Duxelle of Porcini, Specialty, and Shiitake mushrooms garnished with Foie Gras in a flaky pastry shell, finished with a Marsala glace.
Merlot
2005 Napa Valley, Rutherford
Rich full bodied flavors of black cherry, and blackberry. Double Gold Medal San Francisco Chronicle Wine Competition.
Course III
Spring Mix Salad: Served with Asian pear, Belgian Endives, toasted pecans and shaved Asiago cheese in a White Balsamic Grapeseed oil dressing.
Sauvignon Blanc
2007 Napa Valley
Four stars “Exceptional”- Beverage Experts.
Course IV
Grilled Petit Fillet Mignon: Served on a bed of risotto garnished with Haricot Verts, and Pointe Reyes blue cheese with a stew of Morel mushrooms and a Rosemary demi glaze.
Or
Pan Seared Scottish Salmon: Served on a bed of garlic mashed potatoes flavored with White Truffle Oil and Pan seared jumbo scallops with a lobster cream sauce flavored with Pernod.
Cabernet Sauvignon
2005 Napa Valley
93 points,Editors choice-Wine Enthusiast
A complex well structured wine, highlighted by lush fruit.
Course V
White Chocolate Mousse: Flavored with Amaretto and garnished with a pecan cookie, fresh mint and raspberries
Eloquence Late Harvest Chardonnay
2006 Napa Valley
Full bodied with luscious flavors of apple, pear, peaches and apricot with honey and vanilla on the long smooth finish.
Course I
Lobster Bisque: Served with a crostini spread with a Sombol flavored aioli and gratineed with Gruyere cheese.
2006 Zinfandel Napa Valley
Rich and full bodied with intense black cherry and raspberry in the nose with a hints of black pepper.
Course II
Pork Confeit: Slow roasted and served on a puree of Granny Smith apple flavored with Calvados and garnished with a salad of shredded celery root.
2005 Cab Franc Napa Valley
Spring Mountain - Floral aromas accompanied with hints of blueberry and black raspberries,
93 Points-The Wine Advocate, December 2007
Course III
Spring Mix Salad: Served with oven roasted Golden beets, toasted Pecans, and Maytag Blue cheese with a White Balsamic vinaigrette.
2006 Chardonnay
Sur-lie aging adds richness and complexity. Hints of citrus, ripe pear and green apple.
Silver Medal 2008 San Francisco Chronicle wine Competition.
Course IV
Marinated Roasted Loin of Venison: Served on a sweet potato Rosti garnished with Pancetta, onion, and fresh herbs with a sauté of Swiss Chard and a Cabernet demi glaze.
Or
Braised Scottish Salmon: Cooked in a Beurre Noisette with a red potato mash, sautéed leeks, pan seared sea scallops and a Merlot reduction.
Cabernet Sauvignon 2004 Napa Valley
Remarkable structure with aromas of cedar, black currants, licorice and spicy oak.
Silver Medal 2008 San Francisco Chronicle Wine Competition.
Course V
Belgian Chocolate Truffle Cake: Flavored with espresso and served with a wild berry Lavender glacage with sweet Hazelnut crumbles.
2006 Napa Valley
A soft texture with a wonderful structure. Aromas of black cherry and blackberry with underlying floral nuances.
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