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Course 1:
Soft Shell Crab Tempura
One of these delectable creatures dipped in a tempura and deep
fried. Served over a little Caesar with a sesame soy glaze with a kick.
Ken Forrester
Chenin Blanc
Barrel fermented, full,
ripe, rich, full bodied; this wine is a great example of the harmonious
balance that can be achieved between fruit and delicate oak/vanilla flavors.
Bursts with dried apricots and pineapple, with a hint of vanilla and lovely
typical Chenin honey notes on a long lasting finish.
Course 2:
Crawfish Etouffee
...with savory rice
Taz Chardonnay
100% fermented in French oak, this wine opens with aromas of
lemon chiffon, pineapple and toasted coconut. It is a creamy wine, but
balanced with refreshing acidity and a long finish.
Course 3:
Greek Style
Ocean Perch
Oven baked with fresh veggies & served with a small Caprese
salad.
Taz Pinot Gris
Aromas of key lime, lychee, honeysuckle and grapefruit. The
palate is clean and refreshing with flavors of melon, lime zest and a touch
of spice. 10% sees fermentation in French oak to fill out the mid-palate,
the rest sees only stainless.
Course 4:
Grilled Pork Chop & Veggies
With a KWV port and black cherry reduction
Shoo fly Aussie Salute
This rich fragrant wine brings together a blend of
Shiraz 70%,
Grenache 25% & Voignier 5%.
Course 5:
Chocolate
Something Awesome!
To be finalized.
$49.95
per person
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