Valentine's Dinner for 2

Valentine's Day is on a Sunday night this year, don't forget. Gonul's is offering a great bargain dinner for 2 with Champagne. There will be live entertainment -- I hope you can join us. Reserve on line with OpenTable.com

VALENTINE’S DINNER

Four Course Dinner For Two With a Bottle (375ml) of Champagne and a Rose


STARTERS
(choice of)

Salmon Crepes with organic plum sauce and spinach
Baked Goat Cheese in a walnut crust with organic greens and maple roasted apple


SECOND COURSE
(choice of)

Red & Gold Beet Salad with herbed goat cheese and citrus vinaigrette
Butternut Squash Soup
Curried Lentil Soup


ENTRÉE
(choice of)

Medallion of Filet Mignon
with green peppercorn demiglace, asparagus & organic purple and red potatoes
Grilled Sea Bass & Giant Prawn
With a crimson orange cream & chipotle crème fraiche
Stuffed Chicken Breast
With apple walnut & goat cheese over house made gnocchi
Vegetarian
with gnocchi, asparagus & purple and red potatoes


DESSERT
(choice of)

Chocolate Decadence with Vanilla Crème Fraiche
Gonul’s Chocolate Bread Pudding


$39.90 per person

Fenestra Winery Wine Maker's Dinner

WINE MAKERS DINNER
Wednesday, January 20, 2010 at 6:30 PM
Featuring the Wines of the Fenestra Winery of Livermore
Presented by the wine maker

Sautéed Prawns & Scallops

With a spicy mango sauce

2008 Viognier, Livermore Valley

Pork Tenderloin

With an apple and pomegranate mustard cream sauce

2006 Alvarelhao, Silvaspoon Vineyard, Lodi

Papparadella
With spicy Tuscan duck sauce
2006 Cabernet Franc, Livermore Valley
Gold Medal, 2009 Best of the Bay Wine Competition


Boneless Short Rib
With red wine & dark chocolate sauce
2006 Malbec, Silvaspoon Vineyard, Lodi


Chocolate Decadence
2003 Port, Silvaspoons Vineyard, Lodi
Bronze Medal, 2009 San Francisco Chronicle Wine Competition
Silver Medal, 2009 Best of the Bay Wine Competition

$49.50 per person

RSVP at 916-457-1155

Our quality gets better and better

Gonul is constantly seeking the best sources for food supplies. Cooking skills may be important, but starting with the best products is essential. For years she has sought out the best grocery products at local farmer's markets and from local farms. For her meat sources, she now uses Niman Ranch primarily for lamb, Durham Ranch for chicken and Chef John Paul Khoury for beef, pork and as a secondary supplier of lamb and chicken. Chef John Paul contracts with many local premium farms to supply these products and she is proud to be doing business with him.