Friday, May 16, 2008  •  The Inn at Tres Pinos

$150.00 / person  —  Tickets available at The Inn or by calling (831) 628-3320
**A portion of the proceeds to benefit the Culinary & Hospitality Foundation of San Benito County.**

is a term that figured importantly in the Rat Pack lexicon for a while in the late 50s and 60s.  It was an expression of glee, joyful anticipation, and a euphemism for lubricious fun!

"Cool Cat" Reception

  • Artisian Cheeses

  • Sun-Dried Tomato Basil Chevre Spread with Toasted Garlic Crostinis

"18 Karat" Menu

  • First Course

    Cast Iron Seared "Mano de Leon" Giant Sea Scallop — Topped with Shaved Black Truffle and finished with a Citrus Soy Butter, garnished with Orange, Lemon, and Lime zest

  • Second Course

    Boston Baby Bib Salad — Topped with Watsonville Raspberries and stuffed with Sweet Chevre Cheese & "Blank" Merlot Marinated & Grilled Blueberries.

  • Intermezzo

    100 year-old Balsamic Syrup atop Aged Parmesan Cheese

  • Entrιe

    Filet Mignon — Stuffed with Point Reyes "Blue Eyes" Blue Cheese and Sammy Davis Jr. Sweet & Spicy Walnuts, topped with melting Dean Martin Duck Fois-Gras finished with balsamic infused demi-glaze and served with Horseradish Mashed Potatoes

  • Dessert

    Port Poached Honey Pear — Cienega Valley DeRose Port Poached D'Anjou Pear with Vanilla Bean Ice Cream topped with Hain Ranch Natural Honey Bee Comb and a Port Blackberry Reduction Sauce, garnished with a Chocolate-dipped Mint Leaf

  • Optional

    Stealth Brandy Snifter & Cigar Service — following dinner and auction in Mike's private guest house (additional $25)

 

 

 

 

 

 

 

 

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A huge thank you to all of our sponsors!  We couldn't do this without you!

San Benito County Winegorwer's Association

The Inn at Tres Pinos