NAPA VALLEY
Produced & Bottled by Caymus Vineyards
Fairfield, California, U.S.A.
A rich, long history of grape growing and winemaking – remaining owned and operated by the Wagner family since our founding.

Cabernet Sauvignon

EVENT DATE: Thursday, May 28, 2026 TIME: 6PM (doors open 5:30PM) LOCATION: The Godfather Restaurant (inside our main dining room) 7878 Clairemont Mesa Blvd | San Diego, CA 92111

Beaulieu Vineyard Wine Dinner

Caymus Vineyards

Frank Family Vineyards

Beaulieu Vineyard

Frank Family Vineyards Wine Dinner

Check the label for vintage and producer information. Ensure the bottle is free from leaks and the cork/head is intact. Note that Caymus Cabernet Sauvignons are typically full-bodied with ripe fruit and should be handled accordingly.

Inspect label and bottle

Bring the bottle to the proper serving temperature: ideally 16–18°C (60–65°F). If the wine is cooler (from cellar or fridge), leave it at room temperature for 20–30 minutes; if warmer, chill in the refrigerator for 15–20 minutes.

Temperature

Use a waiter’s corkscrew or sommelier knife. Cut and remove the foil below the lip, wipe the top, then insert the corkscrew into the cork and pull steadily. For older bottles, remove the cork more slowly to avoid crumbling.

Open the bottle

Pour the wine slowly into a decanter to aerate and separate any sediment (especially for older vintages). Decant for 30–60 minutes for younger Caymus Cabernets to allow the wine to open and show aromatics. If not decanting, simply pour into glasses.

Decant (optional)

Select a large-bowl red wine glass to concentrate aromas. Fill each glass to roughly one-third full (about 120 ml) to allow room for swirling.

Choose glassware

Pour 120 ml (about 4 oz) per person. Swirl the glass gently to aerate, then smell to appreciate aromas of black fruits, chocolate, and oak typical of Napa Cabernet. Take a small sip to assess balance and tannin structure.

Pour and taste

Arrange cheeses, charcuterie, and bread/crackers on a board. Serve the wine alongside these accompaniments: the fat and salt in the food will complement the wine’s fruit and tannins. Provide water to cleanse the palate between sips if desired.

Pair and serve

If you have leftover wine, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 2–4 days for best quality. Alternatively, use a vacuum pump or inert-gas preservation for slightly longer preservation.

Storage of opened bottle

Cabernet Sauvignon (Caymus Vineyards, Napa Valley)

Red wine glass

Decanter (optional)

Room-temperature water

Assorted cheese (Aged cheddar or Manchego recommended)

Cured charcuterie (sliced)

Crusty bread or crackers

Confirm event reservation: Thursday, May 28, 2026 at 6:00 PM (doors open 5:30 PM) at The Godfather Restaurant, main dining room, 7878 Clairemont Mesa Blvd, San Diego, CA 92111. Provide venue contact, floorplan, and any access instructions to staff one week prior.

Two hours before doors open, chill the reception sparkling wines to 45–50°F (7–10°C) and place in ice buckets near the host/entrance station.

Arrange Champagne flutes and pass plates at the reception table. Set water pitchers and glassware for self-serve water.

During the 5:30–6:00 PM reception window, have beverage servers circulate with trays of 3–4 ounce pours of the Beaulieu sparkling wine and pass hors d'oeuvres. Anticipate 3 hors d'oeuvres per guest during reception (estimate 120 pieces for 40 guests).

Assign one sommelier or experienced beverage server to manage the wine flow. Provide them the evening tasting cards/menus for reference and guest questions.

Chardonnay service: chill Beaulieu Chardonnay to 50–55°F (10–13°C). Open bottles 15 minutes before the first course is served. Offer 4–6 ounce pours per guest for the pairing course; reserve extra bottles for topping up and potential corked bottles.

Red wine service (Cabernet Sauvignon / Pinot Noir): bring bottles to 60–65°F (15–18°C). Decant the Cabernet 30–45 minutes prior to service to open flavors; keep Pinot Noir in bottle but open 10–15 minutes before pouring. Use decanters for the Cabernet and pour spouts for controlled service.

Pour sizes: for seated pairings aim for 4–6 ounce pours per course. Calculate bottles by estimating 5 pours (5 oz) per 750 ml bottle = ~5 servings. Adjust by guest preferences and allow 10–15% overage.

Set tables with dinner plate, salad/appetizer plate, bread plate, flatware, napkin, water glass, white wine glass, red wine glass, and place card. Place tasting card/menu at each setting.

Position extra water pitchers on each table and place decanters/wine bottles on service stations near the seating area for efficient pouring.

Prepare components two hours before service. Slice heirloom tomatoes and toss gently with a small amount of olive oil, salt and pepper. Plate one burrata ball per two guests (or one per guest if preferred) on a bed of tomatoes, drizzle with olive oil and balsamic reduction, and garnish with basil leaves. Keep refrigerated until service and remove 10 minutes before plating.

Starter — Heirloom Tomato & Burrata Salad

Bring halibut to refrigeration temperature 2–3 hours prior. Pat fillets dry and season lightly with salt and pepper. Heat large sauté pans with a neutral oil until medium-high. Sear halibut fillets skin-side down (if skin-on) 3–4 minutes until golden, then flip and cook 2–3 minutes until just opaque (internal ~135°F). Rest briefly. For beurre blanc: reduce 2 cups white wine with 1 cup lemon juice and 1 cup minced shallot until almost dry. Lower heat and whisk in cold unsalted butter in small cubes off the heat to emulsify, finish with salt, pepper, and chopped herbs. Spoon sauce over each fillet at plating. Time service so halibut is plated hot and sauce is warm.

Main — Pan-Seared Halibut with Lemon Beurre Blanc

Season filets with salt and pepper. Preheat grill or cast-iron skillet to high. Sear 3–4 minutes per side for medium-rare (adjust for thickness). Rest steaks 5–7 minutes tented in foil. Slice or serve whole with steak seasoning and a spoon of pan jus if available. Plate with roasted potatoes and garnish with rosemary.

Alternate Main — Grilled Filet Mignon

Preheat oven to 425°F (220°C). Toss fingerling potatoes with olive oil, chopped rosemary, salt and pepper. Roast on sheet pans 30–40 minutes, turning once, until crisp and tender. Keep warm in a low oven and portion 3–4 oz per plate at service.

Side — Roasted Fingerling Potatoes

Bake tortes the day-of or the day-before. Warm gently if desired or serve at room temperature. Dust with powdered sugar just before plating. Serve one slice per guest with optional espresso or dessert wine pairing.

Dessert — Flourless Chocolate Torte

Coordinate plating times with wine service: Chardonnay with salad/starter, white wine or light red with halibut, Cabernet with filet mignon, and dessert wine or port for dessert. Communicate timing with kitchen to ensure wines are poured just before each course is served.

Hold an event briefing 90 minutes before doors open with all staff. Review timeline, course order, allergies/dietary restrictions, seating chart, and special guest needs. Provide copies of the tasting menu and bottle list to beverage staff.

Assign server sections and designate beverage servers to manage refills and wine education. Ensure at least one staff member is assigned to monitor glassware and clear empty bottles promptly.

Print and distribute service timeline sheets to kitchen and front-of-house. Include pacing for each course, wine pour times, and expected duration for each course (typically 15–20 minutes per course for a four-course seated dinner).

Place first-aid kit and a staff member trained in basic first aid onsite. Review evacuation routes with staff before guests arrive.

Ensure trash receptacles are available and schedule cleaning crew for post-event clean-up. Keep extra glassware and cleaning supplies accessible throughout the event.

Guests (seated)

Event date

Event time (doors open)

Location

Beaulieu Vineyard Brut or sparkling reception bottle

Ice buckets

Champagne flutes

Water pitchers (still)

Assorted passed hors d'oeuvres (small bites)

Beaulieu Vineyard Chardonnay (house selection)

Beaulieu Vineyard Cabernet Sauvignon (house selection)

Beaulieu Vineyard Pinot Noir or alternate red

Spare bottles for decanting/tastings

Wine decanter(s)

Wine openers/corkscrews

Wine pour spouts

Tasting cards/menu (one per guest)

Dinner plates

Salad/appetizer plates

Bread plates

Water glasses

Red wine glasses (per table)

White wine glasses (per table)

Flatware sets (fork, knife, spoon)

Napkins

Place cards

Starter — Heirloom tomato & burrata salad

Starter ingredients (tomatoes)

Burrata

Basil leaves

Olive oil

Balsamic reduction

Salt & pepper

Main — Pan-seared halibut with lemon beurre blanc

Halibut fillets (6 oz each)

Lemons (for juice & zest)

Unsalted butter

White wine (for sauce)

Herb garnish (parsley/chives)

Alternate Main — Grilled filet mignon (6 oz)

Filet mignon (6 oz each)

Steak seasoning

Side — Roasted fingerling potatoes

Fingerling potatoes

Olive oil (for roasting)

Rosemary

Dessert — Flourless chocolate torte

Chocolate (70% cacao)

Eggs

Powdered sugar (for dusting)

Servers (front of house)

Beverage servers/sommeliers

Kitchen staff (expo, chef, line cooks)

Event manager/host

Barback

Service timeline/printouts

First-aid kit

Cleaning supplies

Extra glassware

Trash receptacles

Supreme the grapefruit and blood orange: using a sharp knife, cut away peel and pith, then slice between membranes to release segments. Collect any juice in a small bowl.

Prepare citrus

In a small bowl combine extra-virgin olive oil, fresh lemon juice, minced shallot, tarragon, sea salt and black pepper. Whisk until emulsified. Stir in a tablespoon of the collected citrus juice to brighten flavor.

Make dressing

Gently fold the lump crabmeat with the citrus segments, chives and the dressing. Taste and adjust seasoning with salt and pepper. Plate a small bed of microgreens or baby arugula, spoon crab salad on top and finish with a light drizzle of olive oil and a few chive snips.

Assemble salad

Place peeled and cubed Yukon gold potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–18 minutes. Drain well, return to pot off heat and allow steam to escape for 1–2 minutes.

Prepare potatoes

Warm the heavy cream and milk together (avoid boiling). Mash potatoes until smooth, then whisk in 2 tablespoons of unsalted butter, warmed cream/milk, white truffle oil (optional) and salt to taste. Keep warm and stir in chopped parsley just before serving.

Mash potatoes

In a small saucepan, simmer baby carrots in lightly salted water until tender, about 8–10 minutes. Drain and toss with 1 tablespoon butter and a pinch of salt; keep warm.

Prepare carrots

Pat filets dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 20–30 minutes for even cooking.

Season steaks

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast iron preferred) over high heat. Add neutral oil and when shimmering add filets. Sear 2–3 minutes without moving until a deep brown crust forms. Flip, add 2 tablespoons butter, crushed garlic cloves and thyme sprigs. Spoon melted butter over the steaks for 1–2 minutes, then transfer skillet to oven and roast to desired doneness (about 5–7 minutes for medium-rare depending on thickness). Remove filets to a warm plate and tent loosely with foil to rest 6–8 minutes.

Sear and roast filets

While steaks rest, wipe out excess fat from skillet, place over medium heat and add minced shallot. Sauté 1–2 minutes until translucent. Pour in 1 cup Caymus Cabernet Sauvignon and 1 cup beef stock. Scrape browned bits from pan and reduce until sauce coats the back of a spoon, about 8–10 minutes. Off heat, swirl in the cold cubed butter to mount the sauce, seasoning with salt and pepper to taste.

Make Cabernet reduction

Slice filets if desired or serve whole. Spoon a little Cabernet reduction on the plate, set the filet atop, add a scoop of truffle mashed potatoes and a few baby carrots. Garnish with a thyme sprig or chopped parsley.

Finish and plate

Sprinkle 2 tsp powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5 minutes to bloom.

Bloom gelatin

In a saucepan combine whole milk, heavy cream and 1/2 cup sugar. Split the vanilla bean and scrape seeds into the cream (or add 1 tsp vanilla extract). Warm over medium heat until sugar dissolves and mixture is hot but not boiling (do not scald).

Heat dairy

Remove saucepan from heat and whisk in bloomed gelatin until fully dissolved. Strain mixture into a pouring jug to remove vanilla pod remnants and any solids.

Incorporate gelatin

Pour into 4 serving glasses or ramekins. Cool to room temperature, then refrigerate at least 4 hours or until fully set (overnight preferred).

Set panna cotta

Combine 1/2 cup Caymus Cabernet Sauvignon, 1/4 cup sugar and lemon zest in a small saucepan. Bring to a gentle simmer and add mixed berries. Poach very gently for 2–3 minutes just until berries warm and release some color — avoid overcooking to keep shape. Remove from heat and cool to room temperature; chilling will thicken the poaching liquid slightly.

Poach berries

Spoon a few poached berries and some of the reduced poaching liquid over each set panna cotta. Garnish with a mint leaf. For a wine-pairing menu, serve with small pours of the same Cabernet used in the sauce and poach to tie the courses together.

Serve

fresh lump crabmeat

grapefruit segments (supremed)

blood orange segments (or navel)

shallot, finely minced

fresh chives, thinly sliced

fresh tarragon, chopped

extra-virgin olive oil

fresh lemon juice

sea salt

freshly ground black pepper

microgreens or baby arugula (for plating)

center-cut beef filet mignon (6–8 oz each)

kosher salt

unsalted butter (divided)

neutral oil (grapeseed or vegetable)

garlic cloves, lightly crushed

fresh thyme sprigs

shallot, minced (for sauce)

Caymus Cabernet Sauvignon (or other Cabernet)

beef stock (low-sodium)

cold unsalted butter (for mounting sauce), cubed

baby carrots, peeled

baby potatoes (for mashed potatoes) or Yukon gold, peeled & cubed

heavy cream

milk

white truffle oil (optional)

fresh parsley, chopped (for garnish)

whole milk

granulated sugar

vanilla bean (split) or pure vanilla extract

powdered gelatin

cold water (for blooming gelatin)

mixed berries (strawberries, raspberries, blueberries)

Caymus Cabernet Sauvignon (or other Cabernet) for poaching

granulated sugar (for poaching)

lemon zest

fresh mint leaves (for garnish)

In a cocktail shaker, combine gin (optional), elderflower liqueur or simple syrup, lemon juice and 1/4 cup of the cucumber ribbons. Muddle gently to release cucumber flavor. Add ice, shake briefly, then strain into chilled flute glass. Top with chilled Frank Family sparkling wine. Garnish with a long cucumber ribbon and a light grind of black pepper.

Make sparkling cucumber cocktail

Toss crème fraîche with chopped dill, lemon zest (reserve some for scallops), capers, olive oil, sea salt and a pinch of black pepper. Place a small spoonful (about 1/2 tbs) onto each toasted brioche or blini, fold a piece of smoked salmon on top and finish with a small sprig of dill. Arrange on a platter and keep chilled until serving.

Assemble smoked salmon bites

Pat scallops very dry with paper towels; remove the small side muscle if present. Season both sides lightly with salt and pepper. Heat a large skillet over medium-high heat and add olive oil and 1 tbs butter. When butter is foaming and oil is shimmering, add scallops spaced so they do not touch. Sear without disturbing 1.5–2 minutes until a golden crust forms, flip and cook 1–1.5 minutes more until just opaque. Remove scallops to a warm plate.

Prepare scallops

In the same pan, add remaining 1 tbs butter and minced garlic, sauté 20–30 seconds until fragrant, add lemon juice and lemon zest, stirring to combine and deglaze the pan. Return scallops briefly to coat (10–15 seconds). Arrange roasted fingerling halves and microgreens on warm plates, place 3 scallops per plate, spoon pan juices over, sprinkle with chives and serve immediately with a chilled glass of Frank Family Chardonnay.

Finish and plate starter

Preheat oven to 400°F (200°C). Pat beef dry and rub with olive oil, kosher salt and freshly ground black pepper. Let sit at room temperature for 20–30 minutes while oven heats.

Preheat and season

Heat an ovenproof skillet over high heat until smoking. Add 1 tbs butter and sear beef on all sides (about 2 minutes per side) until well browned. Add smashed garlic cloves and rosemary sprigs to the pan, then transfer skillet to the preheated oven. Roast until an instant-read thermometer reads 125°F (52°C) for medium-rare (about 12–18 minutes depending on thickness). Remove from oven, transfer beef to a cutting board, tent loosely with foil and rest 10–15 minutes (temperature will rise a few degrees).

Sear and roast beef

While beef rests, place skillet over medium heat on stovetop (careful if using cast iron). Add shallots and sauté in any rendered fat for 1–2 minutes until softened. Add red wine reduction or demi-glace and simmer 2–4 minutes until slightly reduced. Swirl in remaining 2–3 tbs butter off heat to finish the sauce and season to taste with salt and pepper.

Make pan sauce

Sauté asparagus in a separate pan with 1 tbs olive oil and a pinch of salt over medium-high heat until bright green and tender-crisp (about 4–6 minutes). Reheat or mash potatoes as desired and spoon onto plates. Slice rested beef into 3/4-inch medallions, fan over potatoes, arrange asparagus alongside and spoon red wine sauce over the beef. Garnish with rosemary sprig and serve with a glass of Frank Family Cabernet Sauvignon.