August Briggs Winery Dinner

Abacus and August Briggs Winery join forces to indulge patrons' palates with a food and wine combination that will tantalize every palate. Executive Chef and partner Kent Rathbun, alongside guest host August "Joe" Briggs, have created a four-course menu complemented by the delightful varietals of August Briggs Winery. Guest host Briggs will delight guests with premium wines from Napa Valley as Chef Kent Rathbun whips up another innovative dining experience:

· Chipotle-Bing Cherry Marmalade, Foie Gras Butter and Brioche; Kobe Beef "Texas Sushi Roll," La Vigne d'Argent White Bordeaux

· Pan-Roasted Diver Scallops with Grilled Poblano-Corn Chowder and Cilantro-Tequila Butter, August Briggs, Leveroni Vineyard Chardonnay, Carneros 2007

· Pepper Crusted Tuna with a Fingerling Potato Salad and Avocado-Lemon Dressing, August Briggs, Pinot Noir "Dijon Clones" 2006

· Wood Smoked Maple Leaf Farms Duck Breast with Sweet Potato-Pecan Spoonbread and Tangerine-Sage Marmalade, August Briggs, Old Vines Zinfandel, Napa 2006

· Pumpkin Seed Crusted Ostrich with Coriander-Black Bean Sauce and Buttered Posole, August Briggs, Monte Rosso, Cabernet Sauvignon 2005

· Texas Pecan Pie with Black Strap Molasses, a Sweet Curry Crust and Drambuie Crème Anglaise