C L I C K H E R E TO V I S I T B E L L AT R I X R E S TAU R A N T O N L I N E || C L I C K H E R E TO F O L LO W B E L L AT R I X O N FAC E B O O K
THANKSGIVING FEAST
TURKEY MEAL
ON TAP NOV. 28
Y
ou don't have to go through
all the trouble of cooking up
a Thanksgiving Day meal for
your family with Bellatrix Restaurant
around.
Once again the fine-dining estab-
lishment at Classic Club will serve up
a feast on Thursday, November 28,
that will feature all the holiday fa-
vorites.
For starters, guests will have their
choice of a Butternut Squash Soup
or a Bellatrix Salad. Next up is a tradi-
tional Thanksgiving entree that in-
cludes turkey, green beens, stuffing,
cranberry sauce, sweet potatoes,
mashed potatoes and gravy.
For dessert, the culinary team will
prepare a selection that includes
Bourbon Pecan Pie or Pumpkin Pie.
"With the great food and views of
the golf course, I'm sure it will be a
memorable Thanksgiving experi-
ence," said Food and Beverage Direc-
tor Daniel Moore.
Reservations are available from
11 a.m. - 2 p.m. and the meal is
$34.95++ for adults and $12.95++
for children 5-12. For reservations,
call (760) 601-3690.
O
ne of the first things wine
lovers should do as they look
ahead to 2020 is to mark their
calendars for Friday, January 31.
That's the day Bellatrix Restaurant
will hold its second in a series of four
wine maker dinners, featuring five-
course meals perfectly paired with a
variety of well-known vineyards.
This time around the spotlight will
turn to Caymus Vineyards, a Napa Val-
ley winery hailed for its Cabernet Sauvi-
gnons, including a special selection that
is the only one in the world to be hon-
ored twice as Wine Spectator maga-
zine's "Wine of the Year."
"We're excited to provide our guests
with the opportunity to experience se-
lections from this longtime family
owned and operated winery," said Food
and Beverage Director Daniel Moore.
"And we'll put together a menu for the
evening that will bring together a fun
and unique experience for those who
attend."
In addition to the Caymus event,
there are additional wine dinners lined
up for Friday, February 28, featuring
Trefethen, and Friday, March 27, high-
lighting Robert Mondavi.
Pricing varies for each of the dinners,
all of which begin at 6 p.m.
On Wednesday, November 6, Bella-
trix kicked off the series of wine dinners
with a Sonoma-Cutrer Vineyards event,
serving a variety of wines over the five-
course meal.
....................................................................................
>> For more information or to make
reservations, which are required, call
(760) 601-3690.
A TASTE OF CAYMUS
Upcoming wine dinner highlights a star of the Napa Valley
BELLATRIX RESTAURANT
BOOK
A TEE
TIME
<< WATCH! Caymus co-founder Chuck Wagner
discusses the origins of the Napa Valley vineyard.
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