Here at Cellar360, we believe that a wide variety of foods can be served with each wine. The sweetness in food poses the biggest challenge to successful wine pairing. Stronger styles of wine require foods that are balanced with a little salt and acidity. Look for lighter fruitier wines to better handle sweetness.

Appetizers & Starters
Light Intensity Dry to Sweet Whites

• Dungess Crab or Bay Shrimp Salad
• Hearts of Romaine Salad with Roasted Garlic Caesar Dressing
• San Francisco Louis Seafood Salad
• Turkey Tortilla Soup
• Winter Citrus Salad
• Tango Shrimp with Mango Salsa
• Classic Wine and Cheese Pairing
• Herb and Citrus Marinated Olives
• Wild Mushroom Bisque and Pesto Crostini

Sides
Light Intensity Dry to Sweet Whites

• Asparagus and Goat-Cheese Frittata
• Lemon Shrimp with Tapenade and Cous Cous
• Prosciutto and Pears

Entrée
Light Intensity Dry to Sweet Whites

• Red Lentil-Crusted Halibut
• Mint-Pistachio Pesto Crusted Australian Lamb Chops Over White Bean – Wild Mushroom Cassoulet

Dessert
Light Intensity Dry to Sweet Whites

• Nectarine Clafouti
• Nightingale Cheesecake with Caramelized Apples
• Pear Galettes with Nightingale Syrup and Stilton Garnish

Appetizers & Starters
Light to Medium Intensity Dry Whites

• Easy Vichyssoise
• Seafood-Lemon Frito Mistowith Tarragon Aioli
• Shrimp Cakes with Lime Aioli
• Spicy Grilled Shrimp
• Crab And Shiitake Mushroom Strudel
• Lil' Louisiana Crab Cakes
• Chicken Skewers with Spicy Thai Peanut Sauce
• Classic Wine and Cheese Pairing
• Corn Chowder with Seasonal Mushrooms and Crab Garnish
• Grilled Fruit Salad
• Herb and Citrus Marinated Olives
• Wild Mushroom Soup
• Wine Country Gazpacho

Sides
Light to Medium Intensity Dry Whites

• Crispy Green Beans with Prosciutto
• Prosciutto, Chicken, and Feta Cheese Frittata
• Smoked Salmon with Creme Fraiche-Caper Sauce
• Shrimp Escabenche with Tangerine and Lemon

Entrée
Light to Medium Intensity Dry Whites

• Angel Hair Pasta with Scallops
• Grilled Mahi Mahi With Lime-Ginger Vinaigrette
• Masa-crusted Halibut
• Sautéed Shrimp with Tarragon and Avocado Salad for Two
• The Napa Valley Club Sandwich
• Tunisian Chicken with Roasted Spring Carrots
• Grilled Ahi Tuna with Pineapple-Mint Salsa
• Grilled Chicken Breasts with Lime and Roasted Pepper Puree on Curried Couscous
• Grilled Lamb Chops with Tomato-Chimichurri Sauce
• Grilled Pork Loin with Basil-Mint Pesto
• Grilled Shrimp and Mango Skewers with Chill-Ginger Dipping Sauce
• Pancetta-Wrapped Monkfish With Grain Mustard Sauce
• Pasta with English Peas, Pancetta and Spring Herbs
• Smoked Salmon with Creme Fraiche-Caper Sauce

Dessert
Light to Medium Intensity Dry Whites

• Mocha ‘Cappuccino’ Cakes

Apetizers & Starters
Medium to Full Intensity Dry Whites

• Chilled Cucumber, Avocado and Ginger Soup with Lime Creme Fraiche
• Classic Wine and Cheese Pairing
• Corn Chowder with Seasonal Mushrooms and Crab Garnish
• Herb and Citrus Marinated Olives
• Roasted Butternut Squash Soup
• Shrimp and Artichoke Salad with Basil Dressing
• Sweet Onion and Pancetta Tart

Sides
Medium to Full Intensity Dry Whites

• Caprezi Salad
• Day Boat Scallops Wrapped in Bacon with Fennel Ragout
• Mac N Cheese
• Prosciutto, Chicken, and Feta Cheese Frittata
• Rabbit Merguez Sausage
• Shrimp Escabenche with Tangerine and Lemon
• Sonoma Citrus Chicken Salad
• Spring Pork Salad with Sesame Vinaigrette
• Spring Salad with Pan-Seared Wild Salmon and Sweet Potato Crostini
• Steamed Clams and Mussels with Grilled Bread
• Steamed Mussels

Entrée
Medium to Full Intensity Dry Whites

• Chicken Skewers with Spicy Thai Peanut Sauce
• Double-Cut Pork Chop with Mustard Sauce
• Grilled Chicken Breasts with Lime and Roasted Pepper Puree on Curried Couscous
• Grilled Tuna Steaks with Merlot Butter Sauce
• Pancetta-wrapped Tenderloin of Pork
• Pan Seared Salmon with Citrus Herb Butter
• Seafood Stew
• Seared Salmon With Manila Clams In Roast Garlic Broth
• Chicken Caesar Pizza
• Chicken Saltimbocca
• Fettuccine with Kalamata Olives, Feta Cheese & Sun-Dried Tomatoes
• Goat Cheese Gnocchi with Golden Chanterelles
• Grilled Lamb Chops with Tomato-Chimichurri Sauce
• Grilled Salmon on Grilled Vegetables and Orzo with Basil Pesto
• Grilled Veal Chop Stuffed with Roasted Garlic and Porcini Mushroom
• Grilled Venison Loin with Sun-dried Cherry and Cabernet Reduction
• Grilled Veal Chop Stuffed with Roasted Garlic and Porcini Mushroom
• Halibut Steamed with Soy, Ginger, and Green Onion
• Mac N Cheese
• Oven Poached Salmon With Citrus Herb Butter And Wild Mushroom Ragout
• Oysters with Champagne-Ginger Mignonette
• Pan Seared Salmon with Citrus Herb Butter and Wild Mushroom Ragout
• Pasta with English Peas, Pancetta and Spring Herbs
• Prosciutto, Chicken, and Feta Cheese Frittata
• Simple Cassoulet
• Sonoma Citrus Chicken Salad
• Spring Salad with Pan-Seared Wild Salmon and Sweet Potato Crostini
• Steak au Poivre
• Steamed Clams and Mussels with Grilled Bread

Dessert
Medium to Full Intensity Dry Whites

• Classic Wine and Cheese Pairing

Appetizers & Starters
Light Intensity Reds

• Day Boat Scallops Wrapped in Bacon with Fennel Ragout
• Grilled Fruit Salad
• Herb and Citrus Marinated Olives
• Roasted Turkey Empanadas With Pinot Noir-Cranberry Sauce
• Spicy Thai Beef Rice Paper Roll With Peanut Sauce
• Steamed Mussels
• Sweet Onion and Pancetta Tart
• Wine Country Gazpacho

Sides
Light Intensity Reds

• Grilled Fruit Salad

Entrée
Light Intensity Reds

• Buttery Steamed Spinach
• Fettuccini with Wild Mushrooms
• French Onion Soup
• Oven Roasted Fillet Of Wild Salmon With Sauce Vert
• Panzanella
• Pork Tenderloin Steaks
• Stags' Leap Turkey Stew with Roasted Vegetables and Wild Mushroom
• Thai Roasted Filet of Salmon
• Angel Hair Pasta with Scallops
• Grilled Pork Loin with Basil-Mint Pesto
• Grilled Salmon on Grilled Vegetables and Orzo with Basil Pesto
• Grilled Veal Chop Stuffed with Roasted Garlic and Porcini Mushroom
• Grilled Venison Loin with Sun-dried Cherry and Cabernet Reduction
• Mint-Pistachio Pesto Crusted Australian Lamb Chops Over White Bean – Wild Mushroom Cassoulet
• Roasted Pork Tenderloin with Prunes and Capers
• Simple Cassoulet
• Spicy Thai Beef Rice Paper Roll With Peanut Sauce

Dessert
Light Intensity Reds

• Chocolate Pots de Créme
• Roasted Butternut Squash Soup

Appetizers & Starters
Light to Medium Intensity Reds

• Classic Wine and Cheese Pairing
• Herb and Citrus Marinated Olives
• Roasted Shallots and Blue Cheese Dip
• Roasted Turkey Empanadas With Pinot Noir-Cranberry Sauce
• Sausage, Pepper and Onion Skewers with Merlot-Mustard
• Wild Mushroom Soup

Sides
Light to Medium Intensity Reds

• Rabbit Merguez Sausage
• Steamed Clams and Mussels with Grilled Bread

Entrée
Light to Medium Intensity Reds

• Beef and Shitake Ragout
• Braised Lamb Shanks
• Grilled Lamb Chops
• Grilled T-Bone Steaks with Lemon Butter
• Pan Seared Lamb Loin Chops and Couscous with Currants and Mint
• Roasted Sweet Red Peppers
• Veal Chop Stuffed With Wild Mushrooms And Smoked Mozzarella
• Chicken with Mushrooms in Tarragon-Mustard Red Wine Sauce
• Grilled Beef Tenderloin on Roast Garlic & Potato Puree with Wild Mushrooms
• Halibut Steamed with Soy, Ginger, and Green Onion
• Pork Tenderloin with Cabernet-Braised Winter Vegetables
• Sausage, Pepper and Onion Skewers with Merlot-Mustard
• Seared Rib-Eye Steak with Arugula & Roasted Pepper Salad
• Steamed Clams and Mussels with Grilled Bread
• T-Bone Steaks with Grilled Eggplant Caponata

Dessert
Light to Medium Intensity Reds

Appetizers & Starters
Full Intensity Reds

• Classic Wine and Cheese Pairing
• Herb and Citrus Marinated Olives
• Roasted Shallots and Blue Cheese Dip
• Wild Mushroom Bisque and Pesto Crostini

Sides
Full Intensity Reds

• Baked Polenta with Asiago and Mushroom Sauce

Entrée
Full Intensity Reds

• Beef Tenderloin with Chanterelles
• Braised Beef Burgundy
• Cabernet-Marinated Tenderloin of Beef with Bleu Cheese Butter
• Filet Of Beef Glazed With Balsamic Vinegar-Zinfandel And Rosemary Sauce
• Grilled Tri-Tip with Espresso Barbeque Sauce
• Peppy Beef on Grilled Pita
• Roast Beef, Blue Cheese and Marinated Red Onion Sandwiches with Mustard Aioli
• Blue Cheese Marinated Grilled Flat Iron Steak
• Braised Pot Roast with Vegetables
• Braised Short Ribs with Leeks
• Grilled Venison Loin with Sun-dried Cherry and Cabernet Reduction
• Herb-Marinated Flank Steak with Bread Salad
• Medallions of King Salmon with Roasted Tomato and Asparagus
• Rack of Lamb with a Black Pepper - Dijon Crust
• Roast Filet of Beef with Blue Cheese and Olive Crust
• Seared Rib-Eye Steak with Arugula & Roasted Pepper Salad
• Slow-Braised Short Ribs with Garlic-Cabernet Reduction
• Steak au Poivre
• T-Bone Steaks with Grilled Eggplant Caponata

Dessert
Full Intensity Reds

• Mocha ‘Cappuccino’ Cakes

Dessert
Dry Sparklings

• Banana Flambe
• Chocolate Fondue with Fresh Fruit
• Fig and Gorgonzola Toasts
• Warm-Your-Soul Applesauce with Ginger Snaps
• Chocolate Pots de Créme
• Herb and Citrus Marinated Olives
• Mocha ‘Cappuccino’ Cakes
• Nectarine Clafouti
• Nightingale Cheesecake with Caramelized Apples
• Oysters with Champagne-Ginger Mignonette
• Pear Galettes with Nightingale Syrup and Stilton Garnish

Dessert Wines

• Chocolate Fondue with Fresh Fruit
• Fig and Gorgonzola Toasts
• Ridiculously Good Chocolate Cookies
• Warm-Your-Soul Applesauce with Ginger Snaps
• Banana Flambe
• Chocolate Pots de Créme
• Classic Wine and Cheese Pairing
• Mocha ‘Cappuccino’ Cakes
• Nectarine Clafouti
• Nightingale Cheesecake with Caramelized Apples