1st Course

Soup:  Lobster and Crab Bisque

Wine:  Les Romains Chardonnay/Viognier 2002, Pays d’Oc, FR

2nd Course

Appetizer:  Sesame crusted chilled tuna w/ Wasabi vinaigrette, Asian

                  pasta salad and pickled cucumbers

            Wine:   Twisted River Riesling, 2002, Mosel-Saar-Ruwer

3rd Course

Salad:  Fancy mixed greens with goat cheese, walnuts, pears,

           dried cherries, tossed in a raspberry vinaigrette

Wine:   MacMurray Ranch, Pinot Noir 2002, Sonoma, California

4th Course

            Entree:  Herb roasted beef tenderloin, stuffed with roasted red

                        peppers, spinach and blue cheese.  Served w/ roasted red

                        potatoes and fresh vegetables.

            Wine:  Fife “Uplands” Zinfancel, 2001, Mendocino, California

5th Course

            Desert: French Apple tart with a pomegranate drizzle

            Wine:  Pere Alessandro, Moscato d’asti, 2002, IT D.O.C.G.