J Vineyards & Jordan Winery Dinner

The Casino and Hotel are beautiful and the service was fabulous! Looking forward to another road trip to Atlantis! - Guest from Powell Butte, Oregon

From checking in to checking out, everyone working there was kind, caring, helpful, and fun to talk to. Everyone made us ... - Guest from San Jose, CA

My stay at the Atlantis was very comforting. I will be back soon. I enjoy the good food, drinks, and slots.Thank you for the ... - Guest from Alturas, CA

Our stay at Atlantis could not have been better. The rooms are great, the food is great and the service is outstanding. We ... - Guest from Auburn, CA

This was our second stay at the Atlantis and once again we received exceptional service. The staff, accommodations, and ... - Guest from California

Our group had a four day reunion at the Atlantis Casino and were impressed with the cleanliness of the facility and the ... - Guest from Cape Coral, FL

No one in Reno can even be in the same ball park as the Atlantis – easy to say it's the best! - Guest from Janesville, CA

The rooms were clean and spacious and we enjoyed the facilities of the Atlantis. They have a half price happy hour in the ... - Guest from Kingsville, AU

From the moment you arrive the staff will treat you like they've been waiting for you! Great hotel and fun activities for ... - Guest from Lynnwood, WA

The room setting is comparable to Vegas (cosmopolitan), the bed is cozy and the duck pillow was awesome! - Guest from Las Vegas, NV

J Vineyards & Jordan Winery Dinner

Thursday, December 18 • 6 pm

Bistro Napa proudly presents an evening with Jordan Winery, an estate nestled in the heart of Sonoma County that is known for elegantly crafted Cabernet Sauvignon and Chardonnay. We will also be enjoying bubbly and varietal wines from J Vineyards, a property founded by Judy Jordan when she decided to follow her dream of producing premium sparkling wine in Sonoma County.

— Amuse Bouche —

Five Spice Duck Confit Wonton
Housemade Kimchee Slaw, Goma Wakame, Sriracha Aioli, Toasted Sesame Seeds
"J" Cuvée 20, Sonoma County
— First Course —

Pan Seared Diver Scallop
Finger Limes, Meyer Lemon Beurre Blanc, American Sturgean Caviar, Sea Urchin Risotto
"J" Pinot Gris, Sonoma County
— Second Course —

Butter Poached Maine Lobster
Pumpkin Gnocchi, Lobster Nage
Jordan Chardonnay, Sonoma County
— Third Course —

Wood Fired Australian Lamb Loin
Morel Mushrooms, Yukon Potato and Celery Root Gratin, Périgueux Jus, Tart Cherry Syrup
"J" Pinot Noir, Russian River Valley
— Fourth Course —

Braised Short Ribs
Toasted Bone Marrow, Crescenza Polenta, Caramelized Brussels Sprout Leaves
Jordan Cabernet Sauvignon, Sonoma County
— Dessert —

Coconut and Vanilla Bean Panna Cotta
Wood-fired Pineapple and Spiced Rum Compote