| Jalama Beach Café Wine-Maker Dinner featuring Per Bacco Wines September 20th & September 27th (now the last two Thursday's of every month) 4 p.m. to closing $39.95 per person, reservations encouraged 805.735.8205 |
Jalama Beach Cafe “Wine Maker Dinners” are served from 4:00 p.m. until closing time, which
is 9:00 (more or less). The Wine Maker Dinner menu is a collaboration of the wine maker & the
Cafe Chef, who sit down together and tailor each course to each of the different wines we will
be pouring. Each course is served at your leisure, so you can take your time and enjoy the food,
the wines, and your company.
The Wine makers are here to pour & discuss the different wines we will be serving, and to
answer any questions you may have. The regular menu is also available for those who prefer
something different, and the wine tasting is available without the four course meal for $19.00
per person.
The dinners are casual & fun, and the food is Five Star!!!
is 9:00 (more or less). The Wine Maker Dinner menu is a collaboration of the wine maker & the
Cafe Chef, who sit down together and tailor each course to each of the different wines we will
be pouring. Each course is served at your leisure, so you can take your time and enjoy the food,
the wines, and your company.
The Wine makers are here to pour & discuss the different wines we will be serving, and to
answer any questions you may have. The regular menu is also available for those who prefer
something different, and the wine tasting is available without the four course meal for $19.00
per person.
The dinners are casual & fun, and the food is Five Star!!!
To see previous Wine-maker dinner wines & menus, click here.
Per Bacco Dinner Menu
first course:
'06 Pinot Rose served with grilled steak caprisi salad with fresh mozzarella, creamy
basil pesto dressing and topped with homemade corn bread croutons.
second course:
'06 Pinot Grigio served with Chef Rusty's fresh butternut bisque.
third course:
'05 Chardonnay and macadamia nut encrusted mahi filet with tropical fruit salsa,
served on a bed of shitake mushroom and roasted red pepper risotto, grilled summer
vegetables.
fourth course:
'05 Syrah and Chef Rusty's special streusel topped boysenberry pie served on warm
melba sauce.
first course:
'06 Pinot Rose served with grilled steak caprisi salad with fresh mozzarella, creamy
basil pesto dressing and topped with homemade corn bread croutons.
second course:
'06 Pinot Grigio served with Chef Rusty's fresh butternut bisque.
third course:
'05 Chardonnay and macadamia nut encrusted mahi filet with tropical fruit salsa,
served on a bed of shitake mushroom and roasted red pepper risotto, grilled summer
vegetables.
fourth course:
'05 Syrah and Chef Rusty's special streusel topped boysenberry pie served on warm
melba sauce.
