March 8, 2002
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| Menu | |||||||||||||||||||||
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| Appetizer | |||||||||||||||||||||
| New Zealand Greenlip Mussels with Turmeril Cheese Sauce | |||||||||||||||||||||
| accompanied by | |||||||||||||||||||||
| Beringer Alluvian White | |||||||||||||||||||||
| Appetizer | |||||||||||||||||||||
| Baked Brie in Puff Pastry with Blueberries and Pecans | |||||||||||||||||||||
| accompanied by | |||||||||||||||||||||
Fransiscan Chardonnay
| Salad | Lobster over Mixed Greens with Vanilla Bean and Blackpepper Vinaigrette
| accompanied by | Ferrari-Carano Fumé Blanc
| Entrée | Dry Rubbed Porkloin with Black Bean, Mango Relish
| accompanied by | Penfolds Thomas Hylands Shiraz
| Sorbet | Entrée | Pan Seared Rockfish over wilted spinach with Roasted Shallot Soy Vinaigrette
| accompanied by | Estancia Pinot Noir
| Dessert | Sacher Torte with Raspberry Pastry Cream
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| 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 March 5, 2002. Next scheduled Wine Dinners April 12, 2002. |
