April 9, 2004
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| Menu | ||||||||||||||||||||
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| Appetizer | ||||||||||||||||||||
| Shrimp and Fresh Herb Spring Rolls | ||||||||||||||||||||
| accompanied by | ||||||||||||||||||||
| Chateau St. Michelle Cold Creek Reisling | ||||||||||||||||||||
| Appetizer | ||||||||||||||||||||
| Mushroom Tartlets with Caramelized Onions and Toasted Walnuts | ||||||||||||||||||||
| accompanied by | ||||||||||||||||||||
| Estancia Pinot Grigio | ||||||||||||||||||||
| Soup | ||||||||||||||||||||
Asparagus and Tarragon with Chèvre and Black Olive Purses
| accompanied by | Laboure Roi Pouilly Fuisse
| Entrée | Pan Seared Scallops and Cauliflower with Raisin, Caper Sauce
| accompanied by | Edna Valley Chardonnay
| Sorbet | Entrée | Mediterranean Inspired Lamb Chops with Ratatouille and Sundried Tomatoes
| accompanied by | Aquinas Merlot
| Dessert | Peach and Blueberry Torta
| |
| 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 April 7, 2004. Next scheduled Wine Dinners May 14, 2004. |
