The Bay View Restaurant & Lounge
the finest dining North of San Francisco
Panoramic views and a spectacular sunset await you at the Bay View Restaurant and Lounge. Dining in the Bay View Restaurant is a celebration of Sonoma-Continental Cuisine. Our chef uses the freshest seafood, meats, poultry, and vegetables Sonoma County has to offer. Our menu changes weekly and we offer an extensive Sonoma and Napa County wine list.
Our “Dinner with the Winemaker” series is featured monthly at the Bay View Restaurant and Lounge and is not to be missed. A different winery is featured each month. Our chef prepares creative and flavorful five-course dinners, each course complementing a different wine varietal.
Happy New Year
The Bay View Restaurant &
Lounge at The Inn at the Tides
Six-Course Dinner Including Wine with each Course,
Music and Dancing, Party Favors, Midnight Toast
$140 per person, plus tax & gratuity - Dinner begins promptly at 7:45 pm
David Mowforth, Northwest States Regional Manager for Ferrari-Carano
Winery
Friday, December 31, 2004
Amuse-Bofche
citrus smoked sturgeon with crisp potato pancake,
dungeness crab spring roll with Thai inspired sweet & sour,
jumbo prawn cocktail
Moët & Chandon White Star
Porcini Mushroom Goat Cheese Tart
ruby grapefruit and blood orange herb salad
2003 Ferrari-Carano Sauvignon Blanc
Fettuccine Pescatora
prawns, scallops, mushrooms, light cream sauce
2002 Ferrari-Carano Chardonnay
Crispy Sonoma Duck Breast
frisée, lentils, preserved kumquats,
kumquat-pink peppercorn gastrique
2001 Ferrari-Carano Zinfandel
Roasted Angus Filet Mignon and Lobster Tail
potato-gorgonzola gratin, braised fennel, broccoli rabe,
cognac-foie gras sauce
1999 Ferrari-Carano Tresor
A Trio of Chocolate Indulgences
macadamia nut chocolate profiterole,
white chocolate pot de creme,
dark chocolate gelato in a florentine cup
Moët and Chandon Nectar Impérial
Coffee Service
Holiday room rates apply to New Year's Eve
Open for Dinner
Wednesday through Saturday 6pm - 10pm
Full Bar and Lounge 4pm - 10pm
SAMPLE MENU
from Chef de Cuisine, Christopher Ferrante
First Course Offerings
House Smoked Sturgeon
confit of fingerling potatoes, shaved fennel and Gravenstein apples, verjus vinaigrette |
|
$11.00 |
Wild Mushroom Risotto
black truffle essence, champagne gastrique |
|
$ 9.00 |
Rafter Ranch Greens
Point Reyes blue cheese, Bartlett pears, apple balsamic vinaigrette |
|
$ 8.50 |
Traditional Caesar Salad of The Inn
for two, prepared table side |
|
$18.00 |
| Today’s Soup |
|
$ 7.00 |
| |
|
|
Main Course Offerings
Pacific Halibut
applewood bacon braised greens, charcoaled white corn, truffle sauce |
|
$22.00 |
Local King Salmon "Choucroute"
napa cabbage, yellow finn creamer potatoes, roasted
garlic brown butter |
|
$20.00 |
Fettuccine with Maine Lobster
leeks, organic toy box tomatoes, basil |
|
$18.00 |
Organic Local Chicken Breast
potato and goat cheese galette, ragout of baby artichokes and black olives, natural herb jus |
|
$20.00 |
Roasted Pork Tenderloin Cassoulet
stew of white beans, toulouse style sausage, Liberty Duck leg confit |
|
$26.50 |
Grilled New York Strip
country toast, marinated heirloom tomatoes, veal essence |
|
$30.00 |
Lavender Scented Rack of Domestic Lamb
ragout of English peas and morrels, grilled Russian banana fingerlng potatoes, white truffle zinfandel essence |
|
$32.00 |
|
