January 10, 2003
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| Menu | ||||||||||||||||
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| Appetizer | ||||||||||||||||
| Beer Fried Asparagus with Crawfish and Crab in Creole Mustard Sauce | ||||||||||||||||
| accompanied by | ||||||||||||||||
| Jekel Riesling | ||||||||||||||||
| Appetizer | ||||||||||||||||
| Sautéed Fresh Mozzarella with Garlic and Sundried Tomatoes over Angel Hair Pasta | ||||||||||||||||
| accompanied by | ||||||||||||||||
| Beringer Napa Valley Merlot | ||||||||||||||||
| Soup | ||||||||||||||||
| Beef Consommé | ||||||||||||||||
| Entrée | ||||||||||||||||
Pistachio Crusted Rainbow Trout with Orange and Cilantro Hollandaise
| accompanied by | Franciscan Oakville Chardonnay
| Sorbet | Entrée | Veal Blanquette
| accompanied by | Michele Chiarlo Barbera D'Asti
| Dessert | Chocolate and Peanut Butter Bars with Creme Anglaise
| accompanied by | Seguraviudas Aria Brut
| |
| The charge for this dinner is $60.95 per person with wine ... $46.95 without wine.
A $20.00 per person deposit is requested at the time you make your reservation. This deposit will be deducted from your guest check. The deposit is not refundable for changes or cancellations made after January 7, 2003. Next scheduled Wine Dinners February 7, 2003. |
