February 11, 2012, 5:30pm

"Amphoradisiac" Valentine's Dinner in the Barrel Cellar

hosted by Winemaker/Owner Rick Hutchinson

prepared by Chef Martin Courtman

Foreplay

 Tomales Bay Oysters on the halfshell

Ahi Tuna Tartare on Crispy Wonton

Smoked Salmon Mousse & Caviar

First Base

Sonoma Gourmet Mushroom Soup

with Foie Gras Ravioli and Truffle Oil

Second Base

Pavé of Beef Short Loin with Bordelaise Sauce

Warm Dungeness Crab & Potato Salad

Market Vegetables

Third Base

Local Salad Greenswith Toasted Pecans and Crumbled Feta

with Balck Pepper/Red Wine Vinaigrette

The Happy Ending

Flourless Chocolate Cake

with White Chocolate Cream

and Fresh Raspberry Coulis

~

Coffee/Tea

 Born and raised in England, Martin Courtman pursued a culinary education at Harlow College in Essex, where he was awarded top honors as valedictorian of his class. Schooled in classic French cooking techniques, he believes that sauces are the key to effectively tying a dish to a particular wine; he favors wine reduction sauces for their ability to enliven the fresh flavors of ingredients. As the executive chef of Alexander Valley Grille at Chateau Souverain Winery for fifteen years, Martin created a bistro-style menu suited to his love of cooking “to the market.” Courtman’s talent is creating menus based on Sonoma County’s vast resources ranging from artisan cheeses, seafood, meats and free-range poultry, to locally grown fruits and vegetables, to maximize freshness and reflect the seasons.

Click here for reservations!