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Cass Surf & Turf Winemaker Dinner

Join Bryan Cass & Ted Plemons for a kick off to Summer with a Surf & Turf dinner that celebrates what we love about the Central Coast – sunshine, waves, good food & great wine!

Chef has created a special menu that features local seafood and our Cass estate-raised beef.

Friday, June 21st; 6-9pm

Paired with Cass Oasis Rosé

Firecracker Shrimp
Sauteed pink shrimp tossed in a firecracker chili sauce on a cucumber blade with avocado crème

Beef Cheek Bahn Mi
Slow braised and shredded Cass Estate beef cheeks is a sweet Asian style sauce on a warm French roll with a sriracha mayo, cucumber, carrots, and cilantro

Vegetarian Lettuce Cups
A blend of mushrooms, bamboo shoots, and water chestnuts in a Chinese inspired sauce served on endive blade

First Course
Paired with Cass Viognier

Glass Noodle Wakame Salad
Glass noodles and wakame tossed in a sweet soy vinaigrette topped with chopped green onions micro cilantro and chopped peanuts

Second Course
Paired with Cass Backbone Syrah

Japanese Oscar
Teriyaki glazed Manhattan cut New York Topped with a Tempura battered soft-shelled crab served over coconut rice with grilled bok choy

Third Course
Paired with Cass Late Harvest Roussanne

Coconut Tapioca with Mango lime Chutney
Layers of sweet mango and lime chutney with creamy layers of coconut tapioca layered between

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