October 8, 2004
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| Menu | |||||||||||||||||||||||
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| Appetizer | |||||||||||||||||||||||
| Tempura Fried Fresh Hawaiian Ahi Tuna Over Szechwan Noodles | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
| Veramonte Sauvignon Blanc | |||||||||||||||||||||||
| Appetizer | |||||||||||||||||||||||
| Pumpkin, Ricotta and Basil Tart | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
Edna Valley Pinot Noir
| Salad | Baby Spinach with Candied Pecans, Pears, Crispy Pancetta and Balsamic Vinaigrette
| accompanied by | Turner Road Chardonnay Central Coast
| Entrée | Braised Veal “Ragout Style” with Soft Parmesan Polenta
| accompanied by | Franciscan Oakville Estate Merlot
| Sorbet | Entrée | Tournedos Huître with Bearnaise Sauce and Scalloped Potatoes
| accompanied by | Ravenswood Vintners Bland Cabernet Sauvignon
| Dessert | Pumpkin Crème Brulée
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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 October 6, 2004. Next scheduled Wine Dinners November 12, 2004. |
