Wine Connoisseur Package
This is our most exquisite of our touring packages! Envision yourself experiencing fine dining within the exceptional ambiance of the vineyards of the Central Coast. Table cloths with runner, china, crystal stemware and cloth napkins add to the unique setting to provide memories that last a lifetime.
Your choice of a gourmet entrée is included in this package. Food prepared by a local culinary artist for your enjoyment. Please visit the menu below.
Allow us to spoil you. We will arrange your tour at four local wineries for you to enjoy. Many of the wineries will include special amenities such as “barrel tasting” or “behind the scenes tours”.
Wine Connoisseur Package Rates
For a party of 2 enjoying the ride of a Lincoln Town Car or Suburban SUV would a rate of $449.00 plus 20% gratuity and 5% Admin fee.
For a party of 3 enjoying the ride of a Lincoln Town Car or Suburban SUV would a rate of $599.00 plus 20% gratuity and 5% Admin fee.
For a party of 4 enjoying the ride of a Lincoln Town 6 passenger size stretch limousine would a rate of $699.00 plus 20% gratuity and 5% Admin fee.
For a party of 5 enjoying the ride of a Lincoln Town 8 passenger size stretch limousine would a rate of $799.00 plus 20% gratuity and 5% Admin fee.
For a party of 6 enjoying the ride of a Lincoln Town 8 passenger size stretch limousine would a rate of $899.00 plus 20% gratuity and 5% Admin fee.
For a party of 7 enjoying the ride of a Lincoln Town 8 passenger size stretch limousine would a rate of $999.00 plus 20% gratuity and 5% Admin fee.
For a party of 8 enjoying the ride of a Limo Party Bus or a Stretch Escalade limousine would a rate of $1199.00 plus 20% gratuity and 5% Admin fee.
For a party of 10 enjoying the ride of a Limo Party Bus or a Stretch Escalade limousine would a rate of $1349.00 plus 20% gratuity and 5% Admin fee.
For a party of 12 enjoying the ride of a Limo Party Bus or a Stretch Escalade limousine would a rate of $1499.00 plus 20% gratuity and 5% Admin fee.
Gold Coast Limousines
“Wine connoisseur package”
Chef Rick’s
LUNCH MENU
qOrder one
Appetizer
Per two people
q COCONUT BEER SHRIMP
WITH A REALLY GOOD SAUCE
q NEW MEXICAN CHICKEN FINGERS
WITH JALAPENO-CILANTRO DIPPING SAUCE
q LOUISIANA CRISPY OYSTERS ON A BIG OL’ PILE OF SWEET POTATO FRIES WITH PICKLED JALAPENO TARTAR SAUCE
q ROASTED GARLIC SOUP
WITH CREOLE CROUTONS
q YUCATAN CHICKEN, LIME, AND TORTILLA SOUP
q DICKY'S SEAFOOD AND SMOKED SAUSAGE GUMBO DORE'
q SHERI’ S NEW ORLEANS STYLE BARBEQUED SHRIMP
WITH HOT SOPPIN' BREAD
q GEORGIA FRIED GREEN TOMATO SALAD
WITH GREEN ONION DRESSING
q TOSSED BABY GREENS WITH RED WINE MUSTARD VINAIGRETTE,
GORGONZOLA, AND CREOLE CROUTONS
q NEW ORLEANS CRISPY CRAWFISH
WITH SHERRY-MUSTARD DIPPING SAUCE
q SHOESTRING "FIRE" FRIES
qOrder one
of the following
Sandwich, Big salad or entree
Per person
Sandwiches
SERVED WITH GOLD COAST FARMS'
BROCCOLI SLAW WITH SUNFLOWER SEED VINAIGRETTE
q JOE PRANDINI'S ALL-AMERICAN VEGETARIAN "HERO" SANDWICH
GRILLED EGGPLANT, TOMATO, PROVOLONE CHEESE, SPROUTS, VINAIGRETTE, BASIL PESTO, AND KALAMATA OLIVES
q SMOKED TURKEY "BURRITO"
WITH MONTEREY CHEESE, AVOCADO, TOMATO, AND SPROUTS
q GRILLED CHICKEN, AVOCADO, AND BACON CLUB
q LOUISIANA BLACKENED PRIME RIB SANDWICH
q RUSS'S SOUTHERN FRIED CHICKEN SANDWICH
ON JALAPENO CHEESE BREAD
WITH GREEN ONION DRESSING
q BARBEQUED SHRIMP "BLT&G"
ON GRILLED SOUR DOUGH
q CHEF RICK'S GRILLED MONSTER BURGER
WITH TOMATO, LETTUCE, DILL PICKLE, AND RED ONION
q BARBEQUED BACON CHEDDAR BURGER
Big salads
q CATHY'S BARBEQUED CHOPPED CHICKEN SALAD
WITH BLACK BEANS, SWEET CORN, MONTEREY CHEESE, TORTILLA CRISPS, AND GARLIC TARRAGON RANCH DRESSING
q GRILLED CHICKEN SALAD WITH SALSA VINAIGRETTE
q POTATO CRUSTED ATLANTIC SALMON SALAD
WITH MUSTARD SHRIMP AND ROSEMARY
q LOUISIANA BLACKENED HALIBUT SALAD
WITH RED WINE MUSTARD VINAIGRETTE
q GEORGIA FRIED CHICKEN SALAD
WITH CREAMY GREEN ONION DRESSING
q LOUISIANA BLACKENED RIBEYE STEAK SALAD
WITH GARLIC DRESSING AND SALSA RANCHERA
q GRILLED LAMB AND EGGPLANT SALAD
WITH GARLIC DRESSING, OLIVES, AND PINE NUTS
ENTREES
q “THE HONORABLE” JIM IWASKO’S GRILLED SHRIMP AND SCALLOP BURRITO WITH SPICY SEAFOOD RICE, MONTEREY CHEESE, AND TOMATILLO SALSA
q CORN CRUSTED EGGPLANT ON CHEDDAR GRITS
WITH WILD MUSHROOMS, CRISPY SPINACH, AND ROASTED RED PEPPER CREAM
q LINGUINE WITH PEPPERED GARLIC SHRIMP AND MUSHROOMS
q BLACK BEAN RAVIOLIS IN YUCATAN GREEN CHILE-ROASTED TOMATO BROTH WITH QUESO FRESCO AND CILANTRO
q ROBIN VENTURA’S “GRAND SLAM” BARBEQUED LAMB QUESADILLA
WITH MONTEREY CHEESE, PAPAYA, RED ONION, AND CILANTRO
q ANGEL HAIR PASTA WITH GRILLED ROSEMARY CHICKEN,
WILD MUSHROOMS, GARLIC, AND OREGANO
q CREOLE SHRIMP, CHICKEN, AND ANDOUILLE SMOKED SAUSAGE JAMBALAYA PASTA
q GRILLED HALIBUT, SHRIMP AND SCALLOP TACOS
WITH JICAMA GUACAMOLE AND SALSA RANCHERA
q RIK KRULL'S LOUISIANA CRISPY CATFISH
WITH PICKLED JALAPENO TARTAR SAUCE, SHRIMP “DIRTY” RICE,
BROCCOLI SLAW, AND FRIED GREEN TOMATOES
CHEF
RICK MANSON
Menu subject to change without notice
