Banfi Italian Winery Event - October 14th (Sold out)
Pahlmeyer Napa Winery in October 28th, for information and reservation please call us at 918 270 2666 (Sold out)
Villa Ravenna Fine Dining Presents: Prisoner wine company Wine Dinner Date September 23rd (Sold Out)
SOLD OUT - Thank you
Villa Ravenna presents: Chateau Montelena Wine Dinner Event December 4th, 2019 at 6:30 PM For reservation 918.270.2666 or you can reserve directly at:
Villa Ravenna - Fine Dining is proud to present : BiBi Graetz and Bruno Giacosa - Dinner Event October 9th 2019 at 6:30 pm For reservation please call 918 270 2666
Villa Ravenna Presents Festa di Ottobre Wine Dinner 2019 Featuring wines from BiBi Graetz and Bruno Giacosa
Date : Wednesday October 9th at 6:30pm Menu Welcome toast with Brut Antipasti Wild Boar Italian Sausage Bibi Graetz Soffocone Vincigliata, Tuscany Italy First Course Seared Sea scallop, side of mushroom risotto Bibi Graetz Casamatta Bianco Vermentino, Tuscany Italy Second Course Pasta alla Firenze con Wild Boar Ossobucco San Felice Pugnitello Tuscana Third Course Antelope with asparagus Bibi Graetz Testamatta, Tuscany Italy Fourth Course Pumpkin Ravioli Bruno Giacosa Barbaresco Asili, Piemonte Italy Fifth Course Panna Cotta Donnafugata Ben Rye Passito di Pantelleria , Sicily Italy Sergio's Limoncello $139 per person Plus Tax & Gratuity For Reservations please call 918.270.2666 or https://www.giftrocker.com/secure/Order/?h=cdc8fe60 Limited Seating Payment Information: The reservation is pre-paid and the cost is $135 per person (excludes tax and gratuity). All meals and wine are inclusive. Cancellation Policy: Last day to cancel is October 2nd at 7pm for full refund. After that time, the reservation is transferable but non-refundable (no exceptions please). Thank you.
Villa Ravenna Presents Festa di Primavera 2019 Featuring wines from CAYMUS Winery
March 13th 2019 at 6:30 pm Caymus is located on 73 acres in Rutherford - owned and farmed since the 1940s by the Wagner family. The families of Caymus founders Charlie and Lorna Belle Glos Wagner emigrated from the winegrowing regions of Alsace, France and Rheinpfalz, Germany, respectively, and have roots in Napa Valley going as far back as the mid-1850s.
At the age of 19, Chuck Wagner joined his parents Charlie and Lorna in founding Caymus Vineyards with its first vintage of Cabernet Sauvignon produced in 1972. In 1975, the Wagners produced their first Special Selection Cabernet Sauvignon made from outstanding Cabernet lots of that vintage. It is the only wine to have twice been named Wine Spectator magazine's "Wine of the Year" for the 1984 and 1990 vintages. Both Charlie and Chuck Wagner were honored with Wine Spectator's "Distinguished Service Award" for their contributions to the American wine industry. Today the Wagner Family produces numerous award winning wines including Caymus, Conundrum, Mer Soleil, Red Schooner, and Emmolo.
Guest will be greeted with a glass Conundrum 40th anniversary sparkling wine
1st Course Bufala Mozarella 2015 Emmolo Sauvignon Blanc-Rutherford, Napa Valley, California An elegant and refined style of Sauvignon Blanc that is subtle and balanced, with minerality and bright natural acidity. On the nose, aromas of citrus, iron, wet stone and a hint of D'Anjou pear tempt your senses, while a crisp lightness and underlying notes of fleshy grapefruit and lime zest please the palate.
2nd Course Seafood Risotto 2014 Mer Soleil Chardonnay – Santa Barbara County, California Greenish-golden in hue. Piercing aromas of ripe apple, pear, and pineapple, with a hint of coconut, very lightly touched with new-wood vanilla (while all the wine was barrel-fermented, Wagner used just 30% new French cooperage in 2014). Rich, weighty, broad, and dense on the attack, filled with apple and pear compote, hints of honey and anise, and finishing with just enough acid backbone to keep the tremendous tropical-fruit opulence of the vintage in check.
3rd Course ROASTED CORNISH HEN, SERVED WITH WHIPPED POTATOES AND GREEN BEANS 2015 Emmolo Merlot – Napa Valley, California A dark plum color, this wine opens with the lush scents of baking chocolate and fig, enhanced by notes of dried stone fruit, Christmas spice and wisps of Mesquite smoke. The palate is wonderfully rich and supple, driven by dark berry flavors. On the finish: a harmony of fresh earthiness and smoky notes rounded out with tannins that are leathery and smooth. 4th Course ANGUS PRIME TENDERLOIN WITH BLACK TRUFFLE CEAME SAUCE 2015 Red Schooner Voyager 6 scents of ripe plums and cherries, this wine is powerful and supple, with flavors of French oak and soft tannins.
5th Course BISON TENDERLOIN, SERVED WITH MADEIRA SAUCE AND ROASTED POTATOES 2015 Caymus Cabernet Sauvignon – Napa Valley, California This wine has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. Caymus farms Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling the winery to make the best possible wine in a given year. This Cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.
Dessert CHOCOLATE MOUSSE WITH WHIPPED CREAM Barolo Chinato Barolo Chinato is a wine flavored with herbs, spices, and other aromatics, all added to Barolo wine. The most defining addition, however, is quinine bark, the same thing you find in tonic water! This gives the wine a gentle edge of bitterness. Combined with the rich, ripe notes of the wine, and its natural sweetness, as well as the other aromatics, this makes for a unique and delicious drinking experience. $ 149 per person plus tax and gratuity Prepaid Reservations Required
Cakebread Fall Wine Dinner Wed. Oct 10, 2018, 6:30pm CLICK HERE TO RESERVE YOUR SPOT Space is limited. $ 135 plus tax and gratuity. Payment Information: The reservation is pre-paid and the cost is $135 per person (excludes tax and gratuity). All meals and wine are inclusive. Cancellation Policy: Last day to cancel is October 3rd , at 6 pm for full refund. After that time, the reservation is transferable but non-refundable (no exceptions please). Thank you.