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Recipes

Seared Diver Scallops

Seared diver scallops with piperade basquaise, basil pesto, chardonnay beurre blanc

Wine: paired with 2014 JRV chardonnay Carneros

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Grilled Watermelon

Grilled watermelon, herbed chevre, marcona almonds, citrus vinaigrette

Yield: 4 Servings

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Hamachi Tataki

Hamachi tataki, bean sprouts, golden beets , togarashi aioli

Yield: 4-6 servings

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Jamieson Ranch Cabernet Sauvignon Braised Shortribs

Jamieson Ranch cabernet sauvignon braised shortribs, smoked potato puree, wilted dandelion greens, shallot confit

Yields: 4 to 6 portions

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Sauteed Duck Breast

Sauteed Duck Breast with Glazed Baby Turnips, Fuji Apple, Shaved Fennel and a Tarragon Jus

Yield: 4 people

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Lobster Truffle

Lobster medallions, golden beets, lavender grilled romaine, black truffle vinaigrette

Yield: 4 servings

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Braised Pork Belly

Braised pork belly, black beluga lentils, leeks, fuji apple, grain mustard jus

Yield: 4 to 6 people

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Chicken Thigh Confit

Chicken thigh confit with maitake, cauliflower and pea shoots

Yield: 6 servings

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Holiday Dinner

Kitchen at The Ranch

Roast Beef with Yorkshire Pudding, Brussels Sprouts, and Applewood Smoked Bacon Paired with 2013 JRV Atlas Peak “Double Lariat” Single Vineyard Cabernet Sauvignon

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Spring Dinner

SPRING DINNER

Petrale Sole with Roasted Fruit, Vegetables & Micro Greens Paired with 2014 Reata Los Carneros Chardonnay

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Summer Appetizer

Kitchen at The Ranch

Hot Smoked Sockeye Salmon on Cucumber Coins with Lemon Crème and Dill Fronds

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