Thursday, April 2, 2009 5:30 Social ~ 6:00 Dinner $40 Per Person Course One: Kalamata, Sun-dried Tomato, and Basil Tapenade over Fresh Mozzarella
Wine Pairing: Mont Gras Carmenere from Chili
Course Two: Portabella Seafood Puff with Tarragon Lemon Buerre Blanc
Wine Pairing: Santa Rita 120 Sauvignon Blanc from Chili
Course Three: Lobster Ravioli in a Champagne Consommé
Wine Pairing: Concannon Chardonnay from California
Course Four: Field of Greens with chopped Walnuts, Red Onion, Julienne Red Bell Pepper, Mandarin Oranges with Honey Cumin ,Vinaigrette and Squash Chips
Wine Pairing: Antinori Campogrande Orvieto from Italy
Course Five: White Bean Cassoulet with Rendered Prosciutto
Wine Pairing: Jargon Pinot Noir from California
Course Six: Smoked Loin of Lamb with fresh Rosemary Balsamic Reduction and Grilled Asparagus
Wine Pairing: Jean Luc Colombo Cotes du Rhone from France
OR Enjoy Grilled Diver Scallops in Lemon Caper Cream Reduction and Grilled Asparagus
Wine Pairing: Picket Fence Chardonnay from Russian River Valley
Course Seven: Poached Bartlett Pear with a Vanilla Crème Anglais
Wine Pairing: Norton Tardia Lake Harvest Chardonnay from Argentina
Seating is limited and early reservations are encouraged! Please indicate your choice of entree, either Grilled Diver Scallops or Smoked Loin of Lamb when making your reservation. 800-261-1500 or 715-369-1500. Make your reservations today!
"Wine" Down to Three Coins"