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Course
1:
Lobster
Parfait
Fresh
lobster kebobs served in a parfait glass over fresh greens with a mimosa
dressing.
d’ Arenberg
Stump Jump
(Riesling,
Sauvignon Blanc, Marsanne, Viognier, Chardonnay Blend)
Citrus and
lime meld with passion fruit and tropical fruit. Spices, musk, freshly cut
flower stems and almonds. Finishes with great texture and crisp clean
acidity.
Course
2:
Wonton
Lasagna
Shrimp in a fresh tomato concasse layered with Mozzarella, fresh
basil and tomato between crispy wontons.
Souverain
Sauvignon Blanc
(Alexander Valley)
Opens with
grapefruit zest and passion fruit, with an orange blossom background.
Vanilla and dried herb lead to a long juicy finish.
Course
3:
Grilled
Flounder
Over sautéed
veggies with a light sauce of lemon, capers and butter.
Napa
Cellars Pinot Noir
Delicate
yet fruit forward this pinot exudes characteristics of strawberry, cherry
and sweet spice with a complex, persistent finish.
Course
4:
Rack of
Lamb
Oven roasted
with garlic, mint and honey until rich, crisp and delicious and served on
garlic mash with a light jus.
Napa
Cellars Cabernet Sauvignon
Vibrant
dark fruit aromas of blackberry and plum, with oak and vanilla which
integrate nicely with vibrant red berry flavors. Full bodied.
Course
5:
Passion
Fruit Cheesecake
Chambers Muscat
Amber gold
in color with copper hues, the nose offers fresh raisins, and cinnamon oak
spices. This wine is rich and silky.
$49.95
per person
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