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Zaca Mesa Spring Farm to Table Dinner

Join us for a beautiful evening in our rustic courtyard with food catered by Chef John Harness of Custom Cuisine and Chef Pascale Beale author of Salade.

Saturday, April 18, 2015 6-8pm

$120/person non member

$105/person member

Limited Space Available

RSVP to Angela Harrison at Angela@zacamesa.com or by phone 805-688-9339 x311 or online https://www.zacamesa.com/wine_store

Enjoy live music by Jineanne Coderre

All Prepared by Chef Pascale Beale and Chef John Harness

Appetizers

Roasted Mushroom Caps, stuffed with Lamb Sausage, Herbs and Goat Cheese

Goat Cheese with Tomato-Lavender Jam Crostini

Paired with Grenache

Salad

Spring Pea, Mint and Almond Salad

Paired with Grenache Blanc

Soup

Carrot, Orange and Ginger Soup

Paired with Z Blanc

Entrée

Lamb 3 ways:

Lamb Kebabs ~ seasoned and roasted in a wood fired oven, served on a cucumber, mint, yogurt salad

Lamb Brochettes with Tarragon ~ Leg of lamb cubed and marinated in red wine, grilled over local red oak, drizzled with citrus infused melted butter with diced mushroom caps

Grilled Spring Lamb Chops ~ Lamb chops seasoned with garlic, rosemary, thyme, grilled over local red oak, finished with a Grenache-shallot-caper sauce, spooned over and garnished with fresh local watercress

Sides include: Grilled vegetable melody of bell peppers, onions, eggplant, zucchini, asparagus, yellow squash, cherry tomatoes, drizzled with basil olive oil and sprinkled with black truffle sea salt

Paired with Chapel G Syrah

Dessert

Citrus Pots de Creme with Berry Coulis

Lavender Shortbread

Zaca Mesa Spring Farm to Table Dinner Location