Entrées

When its time for the main course, you'll be ready...

Ah, the entrée. The pièce de résistance. The part of the meal that takes center stage. Historically, entrées have been focused around a large cut of some kind of meat, and while we still love our prime rib, entrées have evolved to include vegetarian fare as well as seafood and poultry. The influx of influences from around the world have given us an even greater, more exciting, range of dishes from which to choose. Our FFWS Executive Chefs have compiled a nice list of options for you to explore – and we’ll be adding many more for your culinary enjoyment.

Award-Winning Sonoma Rib-Eye

Recipe Courtesy of: Executive Chef Carlo Cavallo

This signature dish is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. This recipe won the 2009 Best Beef in America Chef Challenge.

Beef Bouguignon

Recipe Courtesy of: Executive Chef Shane McAnelly

This robust beef bourguignon recipe by Executive Chef Shane McAnelly is the perfect meal for the cooler time of year, and pairs exquisitely with a big bold Cabernet.

Braised Beef Shanks

Recipe Courtesy of: Chef Jamie Guerin, Whitehouse-Crawford Restaurant

Slow-cooked for hours, creating a rich, decadent beef dish. Perfect with a side or fresh vegetables and a glass of red wine.

Brie, Fig, and Prosciutto Burger

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

Buttery brie, fruity fig jam, and salty prosciutto come together to form an incredible flavor combination that make this a truly unique burger. Follow up with a syrah to really create a one-two punch for your palate. 

Cabernet Braised Short Ribs

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

A little bit of patience goes a long way when cooking these ultra-tender short ribs. 

Classic Bouillabaisse

Recipe Courtesy of: Executive Chef Shane McAnelly

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp.

Grilled Pork Loin

Recipe Courtesy of: Chef Shane McAnelly

This succulent center cut pork loin is served with red flannel hash, beets, parsnip, potato and mushroom cream to make an unforgettable entree. Pair it with the 2016 The Four Graces Willamette Valley Pinot Noir; the bright acidity and rich fruit flavors marry the two together beautifully. 

Grilled Sonoma Lamb Loin

Recipe Courtesy of: Executive Chef Shane McAnelly

Chef Shane McAnelly prepares grilled Sonoma lamb loin with rustic smashed potatoes, caramelized carrots and cabernet sauce, paired with the 2015 Roth Cabernet Sauvignon.

Lobster Thermidor

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

A modern take on a steamship era classic, this lobster thermidor is the perfect centerpiece for any date night, special occasion, or just a regular old Tuesday dinner. 

Pan Seared Ribeye with Red Wine Butter

Recipe Courtesy of: Recipe Courtesy of Alec Graham, Foley Food & Wine Society

What could make a classic steak even better? Three words: red wine butter. 

Pan Seared Salmon with Apple Chutney

Recipe Courtesy of: Executive Chef Carlo Cavallo of Meritage Restaurant

Make your salmon dish shine, with the tart flavors of apple chutney, in this creative creation from Chef Cavallo.

Risotto con Funghi e Cabernet

Recipe Courtesy of: Executive Chef Carlo Cavallo

This flavorful risotto is a perfect accompaniment for your best meat dishes or can be served as a main dish. This is a highly versatile dish that can be served any time of year.


« Previous Next »