Three New Locally-Sourced Lunch Menus Launch April 15
SAN FRANCISCO, CA (MARCH 22, 2016), Lynmar Estate in Sonoma County have announced details on The Lynmar Lunch – three new seasonal food & wine experiences, to be served in their Tasting Room Courtyard overlooking the Quail Hill Vineyard and surrounding gardens. Carefully composed by Estate Chef David Frakes, these three-course farm-to-table lunches will feature inventive dishes made from estate-grown and locally-sourced ingredients thoughtfully paired with select Lynmar wines.
Chef Frakes has worked closely with Lynmar’s on-site gardening team to plan the menus for the season, incorporating ingredients from the Estate’s organic vegetable gardens, fruit and olive trees just as they come to full ripeness. With 70% of the ingredients coming from the estate gardens, the remainder is carefully sourced from local neighboring farms.
“After six years of working with Lynmar Estate, I really understand the grounds and how fortunate we are to draw the majority of our ingredients from the estate. With these three new menus we are championing gourmet ‘farm-to-fork dining,’” said Frakes.
Lynmar believes that the fundamental pull of wine is in its relationship with food, therefore each course will be paired with a specific vintage with recommendations of other wines that pair well with individual ingredients.
Throughout the year, the vineyard will also produce special dining evenings including the much-loved Pinot and Pizza parties, where Chef David creates unique pizza with dough made from the yeast of the chardonnay grapes, olive oil and tomato sauce from produce grown on site, cheese from local artisanal producers, and gourmet mushroom from a neighboring farm. These delicious creations are then cooked in the wood burning pizza in the shade of the estate’s towering Redwood Grove oven using Pinot Noir barrel staves.
THE LYNMAR LUNCH MENUS
Each of the three menus will run for approximately six weeks and begin with a bowl of warm, organic popcorn sprinkled with Lynmar Estates extra-virgin olive oil, and unique flavored salts. A salad and main course will follow, accompanied by a selection of our Estate Chardonnay and Pinot Noir.
First Seasonal Menu – Offered April 15th, 2016 through June 26th, 2016
Warm Organic Popcorn, Estate Extra Virgin Olive Oil, Kumquat-Tangerine salt
Roasted Baby Beet Salad with Bellwether Farms Fromage Blanc, Shaved Fennel and Moro Blood Orange
Paired with Lynmar Estate Russian River Valley Chardonnay, 2013
Grilled Organic Breast of Mary’s Chicken, Whipped Sweet Potato with Wilted Garden Greens, Lebanese 7-Spice Aioli, Lightly Pickled Torpedo Onion, Baby Arugula & Central Coast Creamery Cow Cheese
paired with Lynmar Estate Quail Hill Vineyard Pinot Noir, 2013
Bliss House Meyer Lemon-Vanilla Sorbet with Lemon Granita,
Honey Crystal-Crusted Crimson Rhubarb Cookie
Cypress Grove’s Truffle Tremor, Star Thistle Honey, Tangerine Chip