Entrées

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.

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.

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

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

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. 

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

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

This sweet and savory summer dish pairs exceptionally well with a chilled glass of rosé.

Chef Shane McAnelly prepares seared dayboat scallops served over cauliflower puree, pickled golden raisins and topped with vanilla bean oil, paired with the 2015 Chalk Hill Estate Chardonnay.

The holidays are a wonderful time of year for catching up with the ones we love; however, preparing large family and friend gatherings often keeps us in the kitchen for longer than we would like. In order to give us more time to enjoy our beloved company, we decided that a traditional Italian Baked Lasagna recipe would be perfect. This dish is certain to brighten your holiday spirits along with a glass of the Sebastiani Cabernet Sauvignon.

Rich duck and tart-sweet fruit are always a great match. Here, one other element is added: smoke. Duck takes to this method beautifully because the thick layer of fat under the skin ensures that the meat remains moist.