Caymus Winemaker Dinner at Club XIX

Club XIX at Pebble Beach Contemporary Dining Welcomes

Caymus Winery From NapaValley

WEDNESDAY, MAY 19TH, 2010

Reception at 6:30 p.m. and dinner at 7 p.m.

For one evening only, Club XIX’s Chef de Cuisine Ressul Rassallat and Corporate Pastry Chef John Hui welcome Caymus Winery of Napa Valley.

Conundrum 2008 and hors d’oeuvres will be served during the reception followed by a superb multi-course meal.

Amuse-Bouche

Crispy Langoustine Fritters
Tomato Concassée with Pistou Sauce
2007 Mer Soleil, Chardonnay

Wild Mushroom Tarte Tatin
Shaved Parmigiano Reggiano, Petite Salad
2008 Belle Glos, Clark & Telephone Pinot Noir

Parmentier of Liberty Duck Confit
Soft Poached Egg, Madeira Sauce
2007 Caymus, Cabernet Sauvignon

Seared NebraskaBeefFilet Mignon
Heirloom Baby Carrots, Cipollini Onions, Sautéed Spinach, Port Jus
2000 Caymus, Special Selection
Cabernet Sauvignon

Citrus Olive Oil Cake with Macerated Oranges
White Chocolate Mousse with a Pineapple Gelée Coconut Tuile & Pineapple Sorbet
2004 Mer Soleil, Late Harvest White Wine

Mignardises

$150 Per Person Exclusive
of Tax & Service Charge

Corporate Pastry Chef,
John Hui

Chef de Cuisine,
Ressul Rassallat

FOR RESERVATIONS, CALL (831) 625-8519
GENERAL MANAGER - STEPHANE CLASQUIN