Preparations are as follows:
Feb 3rd-5thth: Seasoned and Charbroiled served over Mediterranean Cous Cous, Grilled Asparagus and a Saffron Beurre Blanc
Feb 10th-12thth: Marinated in Mediterranean oil and Pan Seared with a fresh Herb Risotto, Slow Roasted Roma Tomatoes and a Carmelized Shallot Sauce
Feb 17th-19thth:Seasoned and Grilled with Smoked Gouda Mashed Potatoes, Grilled Broccolini and a Triple Onion Cream Sauce
Feb 24th-26thst: Pan Seared in a Balsamic Glaze served over “Italian” Rice with Grilled Zucchini and drizzled with a grape Balsamic Reduction
For reservations call 951-676-8231 option 4 or under Restaurant Reservations on our website of www.falknerwinery.com.