The appetizer course was a Shrimp & Vegetable Summer Roll with Classic Dipping Sauce, paired with Kendall Jackson, Vintner's Reserve Riesling (Monterey County.) This Riesling was just how I like it -- fruity but not too sweet, and a great complement to the fresh flavor of the spring roll. The dipping sauce was pleasantly spicy and different from your typical spring roll condiment - I really enjoyed it.
Next up was a Fried Goat Cheese Salad, with Boston Bibb lettuce, grape tomatoes, red onion, and lemon-thyme vinaigrette. I loved the earthy flavor of the goat cheese -- it was perfectly crispy on the outside, and warm and creamy in the middle. This course was paired with Matanzas Creek Winery's Sauvignon Blanc (Sonoma County.) The wine was crisp and refreshing, and left us ready and eager for the entree course.
The entree was a Grilled Lobster Tail & Tenderloin Skewer with grilled summer vegetables and sautéed asparagus. Paired with Freemark Abbey Merlot (Napa Valley) this was a flavorful and hearty main course. The full-bodied merlot stood up nicely to the bold flavors of the tenderloin and the tomato butter dipping sauce served with the lobster tail.And finally, it was time for dessert: This "Campfire" Brownie, with Marshmallow, Zinfandel chocolate sauce, and graham cracker crumbs was like a sophisticated S'more. I'm a lover of all things chocolate, and this dessert was as rich and decadent as you can get. It was paired with Murphy-Goode's Liar's Dice Zinfandel (Sonoma County). I am a big fan of Liar's Dice and this reminded me of my trip to the Murphy Goode tasting room last January...it seems like yesterday. I don't have a vineyard vacation planned for this year, sadly. But in the meantime, this lovely California Uncorked dinner helped to fill the void. Seating for this dinner will be offered at $49.99, plus sales tax and gratuity per person.