December 9, 2005
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| Menu | |||||||||||||||||||||||
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| Appetizer | |||||||||||||||||||||||
| Baked New Zealand Greenlip Mussels with Saffron Cheese Sauce | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
| St. Hilaire Blanc de Blanc | |||||||||||||||||||||||
| Appetizer | |||||||||||||||||||||||
| Braised Pork Vol au Vent | |||||||||||||||||||||||
| accompanied by | |||||||||||||||||||||||
Charles Krug Napa Pinot Noir| Salad | Fresh Baby Spinach, Warm Sundried Tomato Vinaigrette, Pecans and Chèvre
| accompanied by | Serengeti Sauvignon Blanc
| Entrée | Pan Fried Lobster Medallions over Penne Pasta and Pesto Cream Sauce
| accompanied by | Talbott “Kali-Hart” Chardonnay
| Sorbet | Entrée | Grilled Lamb Chops with Chive-Mustard Sauce and Cous Cous
| accompanied by | Shoofly Shiraz
| Dessert | Poached Pears with Marscapone and Espresso 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 December 7, 2005. Next scheduled Wine Dinners December 31, 2005. |
