Wine Dinner
Sunday, September 3, 2006
Pre
Sunday, September 3, 2006
Pre
Smoked salmon with Devon Creme
1st
Mumm’s Napa Reserve
BBQ bourbon soaked scallops with summer squash ceviche salad (lime, balsamic vinegar, chili) and balsamic sauteed shitake mushrooms
2nd
2003 Bookwalter Chenin Blanc
Cashew crusted goat cheese, lightly deep fried, with choice of shinklespeck or smoked salmon, toasted baguette and strawberry cream and blackberry compote, heritage yellow pear tomato
3rd
2001 Mer et Soleil Chardonnay
Crab Ravioli with Smoke Salmon Cream
4th
1998 Murrietta Wells Vendimia
Sablefish, pan seared, with cognac mushroom demi cream, tangy pear reduction and salty green beans
5th
1994 Archerio Nebbiolo
Buffalo tenderloin, with mini roasted spuds, mixed mushroom demi
or
Mushroom 3 ways: cornmeal crusted, spinach and oka cheese, demi’d
6th
Spanish Romano
Cave aged Swiss Gruyere
St Agur Blue
YYYYY
1st
Mumm’s Napa Reserve
BBQ bourbon soaked scallops with summer squash ceviche salad (lime, balsamic vinegar, chili) and balsamic sauteed shitake mushrooms
2nd
2003 Bookwalter Chenin Blanc
Cashew crusted goat cheese, lightly deep fried, with choice of shinklespeck or smoked salmon, toasted baguette and strawberry cream and blackberry compote, heritage yellow pear tomato
3rd
2001 Mer et Soleil Chardonnay
Crab Ravioli with Smoke Salmon Cream
4th
1998 Murrietta Wells Vendimia
Sablefish, pan seared, with cognac mushroom demi cream, tangy pear reduction and salty green beans
5th
1994 Archerio Nebbiolo
Buffalo tenderloin, with mini roasted spuds, mixed mushroom demi
or
Mushroom 3 ways: cornmeal crusted, spinach and oka cheese, demi’d
6th
Spanish Romano
Cave aged Swiss Gruyere
St Agur Blue
YYYYY
Chef & Sommelier
Jason
Sous Chefs
Amanda
Sous Chefs
Amanda
Joerensyl
Guests
Sheila
Ocean
Yukina
Sandra
No comments:
Post a Comment