March 11, 2005
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| Menu | |||||||||||||||||||||||
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| Appetizer | |||||||||||||||||||||||
| Grilled Eggplant and Roasted Red Pepper Terrine | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
| Evans & Tate Chardonnay | |||||||||||||||||||||||
| Appetizer | |||||||||||||||||||||||
| Fried Lumpia with Two Dipping Sauces | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
Covey Run Johanisberg Reisling
| Soup | Black Bean and Chorizo with Cumin Sour Cream
| accompanied by | Smoking Loon Syrah
| Entrée | Atlantic Salmon, Smoked Salmon and Napa Cabbage “Lasagna”
| accompanied by | Mills Reef Hawkes Bay Sauvignon Blanc
| Sorbet | Entrée | Baked Quail Stuffed with Country Ham, Pine Nuts and Chicken Mouselline
| accompanied by | Argyle Willamette Valley Pinot Noir
| Dessert | Chocolate and Pecan Tartlet with Bourbon Sauce
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| The charge for this dinner is $63 per person with wine ... $49 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 9, 2005. Next scheduled Monthly Wine Dinners April 8, 2005. |
