Wine Dinner
November 15, 2008
Amuse: Connecticut Blue Point Oysters, plum wine gelee, Santos Beck 'Extra Brut' Sparkling. Argentina
Course 1: Sashimi Trio, Kona Kampachi, Big Eye Tuna, Scottish Salmon, Shirakee Gura Junmai Sake. Japan
Course 2: Maine Lobster and Corn Chowder, 2006 Pierre Sparr Pinot Blanc, Alsace
Persian Lime Sorbet
Course 3: Pan Seared New England Haddock, Orange vanilla bean reduction, cucumber fennel salad, 2006 Bouchaine Chardonnay, Carneros-Napa
Course 4: Australian Grass Fed Lamn T-Bone, Mint coulis, forest mushrooms, 2004 Campo ai Sassi Rosso di Montalcino, Tuscany
Grand Finale: Cappucino Chocolate Gateau, Espresso ice cream, Ibarra dust, Quinta do Noval 10 year tawny, Portugal
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