February 11, 2000
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|---|
| Menu |
|---|
| Appetizer |
| Sautéed Risotto Cakes with Asparagus and Lemon Thyme Sauce |
| accompanied by |
| LaDoucette Pouilly Fumé |
| Appetizer |
| Rosemary & Prosciutto Stuffed Phyllo |
| accompanied by |
| Georges DuBoeuf Fleurie |
| Soup |
| Red Potato and Wisconsin Cheddar Cheese Soup |
| Entrée |
| Baked Red Snapper en Pappilote |
| accompanied by |
| Sonoma Creek Pinot Noir |
| Sorbet |
| Entrée |
| Roast Tenderloin of Beef w/ Shallot Confit and Port Wine Sauce |
| accompanied by |
| Deloach Zinfandel |
| Dessert |
| Chocolate Hazelnut Cake |
| accompanied by |
| Dow Port LBV 1991 |
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Note: The charge for this dinner is $60.95* per person with wine ... $46.95 without wine
* extra charge due to special wines featured |
