Welcome CHAMPAGNE and Cheese Plate– Brie topped with rosemary and garlic then broiled until hot and bubbly, Gorgonzola and Parmigianino Reggianno surrounded by toasted pecans and fresh raspberries.

Oysters Rockefeller  - CHAMPAGNE

Pancetta, scallions, parsley and extra virgin olive oil, broiled and finished with dry sherry

Butternut Squash Soup - CHARDONNAY, STAFFORD, MONTEREY COUNTY

Organic butternut grown on the castle grounds, roasted with garlic, leeks and herbs then pureed with vegetable broth and sweet cream.

Salad of Belgian Endive - ROSE, STAFFORD, CALIFORNIA BLEND

Organic Belgian endive and frizzes lettuce, apples, pecans and pomegranate seeds in a red wine vinaigrette

Mushrooms a la Castello Dontico - PINOT NOIR, STAFFORD, VENTURENO, MALIBU

Baby Bella's stuffed with succulent crab steamed in butter, topped with Italian breadcrumbs and parsley then broiled until golden.

Poached Salmon with Fresh Dill Béarnaise - OURONE, STAFFORD, RHONE BLEND, CALIFORNIA
Salmon filet poached in a light fume and herbs with a dill béarnaise sauce, braised fennel, and rice croquettes.

Prime Rib - HUMALIWO VENTURENO, STAFFORD,  BORDEAUX BLEND,  LOCAL
Roasted in the Castle ovens and served with creamy horseradish sauce, , Yorkshire pudding, minted peas and a mash of sweet and russet potatoes.

Chocolate Yule Log - PETIT SIRAH, STAFFORD, LODI