Having grown up in a Portuguese winemaking family in the Sacramento Delta region, vintner David Teixeira brings the tradition and expertise of many generations to the Zinfandel, Sangiovese, and other wines he makes and sells at Lusu Cellars (805 Camelia St., Berkeley), which is named after the Roman god who the ancients believed brought winemaking to the Iberian peninsula. The Foodie Gift Faire at Lusu Cellars on Saturday will feature tastings of wines from Lusu as well as from boutique winery Eno Wines (which is housed in the same building), along with items for sale from artisanal producers of honey, olive oil, organic produce, and more.
Serving their regular menus all day plus a la carte holiday specials including Fresh Tagliatelle Pasta with Champagne poached oysters, cream, chives and caviar; Ahi Tuna Crudo with Japanese cucumbers, miso ginger vinaigrette, herb salad; Prosecco and Butter Poached Maine Lobster with risotto, leeks and sauce Américaine; Muscovy Duck Breast with ancient grain farro, ruby port sauce and mustard greens; and a Peanut Butter Semifreddo with chocolate macaroons, candied peanuts and hot fudge.
Serving a four-course and five-course menu. Both menus will include Caviar with a winter roots salad and crème fraîche or Crispy Sweetbreads; hand rolled Garginelli with Dungeness crab and black truffles; Poached Turbot with lobster Béarnaise or Lobster and Beef Wellington with sauce Américaine; and a Blood Orange Creamsicle Baked Alaska or Chocolate Mille-Feuille, plus the addition of Squab Cassoulet for the second seating.
Serving a three-course featuring filet mignon with crispy brussels sprouts with Marcona almonds and goat cheese, roasted Peruvian potatoes, and a wild mushroom and bourbon bone marrow pan reduction. Vegetarian menu includes oven roasted vegetable tower with butternut squash purée, 50-year-old balsamic glaze and crispy leeks.
serving their regular a la carte menu plus a three-course prix fixe option including an appetizer, a special holiday pizza, dessert, and a choice of a punch cocktail or a glass of prosecco. The Count Party will include passed savory and sweet bites and pizzas, featured punch cocktails, and a champagne toast.
$45 for prix-fixe menu, $30 for countdown party