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April 8th 2017 - fine Dining Night

  • VC Gourmet 7223 Church St. Suite A17 Highland, CA, 92346 United States (map)

Hors d’oeuvres

Mini puff pastry with goat cheese and orange marmalade.

Haircot verts wrapped in prosciutto with creme.

Salmon mousse crostini.

First course

Artisan assortment of fine cheeses and prosciutto di Parma.

Fresh in-house made bread, imported Italian honey and candied nuts.

Second course

Seared scallops on a nest of crispy potatoes finished with a Chardonnay sauce.

Third course

Heirloom tomatoes, burrata, basil and mandarin extra virgin olive oil

finished with Maldon sea salt.

Fourth course

Choice of extra virgin olive oil poached salmon with lemon and capers.
OR
Filet Mignon served over crispy fried onions and topped with blue cheese Demi-glacé.

Fifth course

House-made cheese cake with a berry purée

 

The five course menu is $95.00 per person. This includes a wine pairing with each course. Additional wine or beer charged separately. You are welcome to bring your own wine, cork fee $8.00 per bottle.

Prepaid reservations can be made by contacting Chef Valarie:
909-913-2128 or valarie@vcgourmet.com

We accept cash, check or credit card.