The British Isles
Course
1:
Cowl Morngu
(Grannies Broth) (Wales)
Traditional Welsh soup based on lamb
and vegetables.
J Vidal
Cotes du Rhone Rouge-France
Brilliant garnet red color; red fruits and spice on the nose with rounded
tannins. A warm full bodied wine with uncommonly long lasting aromatic
intensity.
Course
2:
London Style Fish and Chips (England)
Beer
battered and wrapped in paper with chips and tartar sauce.
BassAle or Pierre
Sparr Gewurztraminer-France
Distinctive aromas of lychees and roses with a hint of spice; semi-dry and
medium bodied with expressive fruits on the palate.
Course
3:
Bangers and
Mash with Sweet Young Peas (Scotland)
Scottish
pork sausages with creamy mash, gravy and mushy peas.
Big
Fire Pinot Gris-Oregon
Yum!
This crisp and delicious wine is infused with flavors of pears, apples and
delicate blossoms.
Course
4:
Guinness and
Rib Eye Pie (Ireland)
Traditional
Irish steak pie made with Guinness marinated rib eye. Served with a little
salad.
Guinness or Graham Beck Syrah-South Africa
Brilliant bright red with tinges of purple. The nose is of berries, with
cherry, raspberry and strawberry with notable spice. The freshness of the
berries are evident on the palate with cloves and fine tannins.
Course
5:
Sticky
Toffee Pudding
(claimed by all the British)
Sinfully delicious drenched in a sticky
toffee, butter sauce Hoo Boy!
Firestone Late Harvest Riesling-California
Enchanting Aromas of honey, orange blossom and dried apricot. A
luxurious texture unfolds with flavors of peach, apricot, mango and citrus.
$49.95
per person
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