We were able to make our regular visit up to Sonoma a few weekends ago. As always, we went to the Mayo Reserve Room to taste their Harvest Menu before it was gone. As ALWAYS the food and wine was AMAZING! We were able to (finally) also meet the new Chef, Max Porter-Elliott, along with his sous chef. He is truly one talented person. Take a look and enjoy!
Butter Poached Loch Duart Salmon with Yuzu Zest which was paired with the 2007 Chardonnay, Laurel Hill Vineyard, Sonoma Valley, "Reserve"
Kendall Farms Creme Fraiche Crab Cake with Candied Violet paired along side the 2007 Viognier, Saralee's Vineyard, Russian River Valley
Shaved Chicken Breast with Smoked Heirloom Tomato Salsa Cruda was paired with their 2006 ZInfandel, Ricci Vineyard, Russian River Valley
Cherry Almond Empenada with Seared Chanterelle was paired with the 2006 Pinot Noir, La Cruz Vineyard, Sonoma Coast, “Reserve”
Duck Confit Ravioli with Fig and Hare Hollow Balsamic Drizzle paired with the 2006 Petite Sirah, Sodini Vineyard, Russian River Valley, Old Vine
Niman Ranch Skewer with Mole Spiced Shell was served along side the 2005 Cabernet Franc, Los Chamizal Vineyard, Sonoma Valley,” Reserve”
Pumkin Souffle with Macadamia Nut and Spiced Whipped Cream with the 2008 Gewurztraminer, Kunde Ranch Vineyard, Sonoma Valley
