Menu

(Subject to change)

Course 1:  Baby spring mix with fines herb goat cheese in a champagne vinaigrette

Wine Selection:  2004 Chateau de Tracy Pouilly Fume, Loire France

Wine Enthusiast 91: This 2004 has great elegance...with fine, pure fruit flavors that area already well balanced.  There's roundness from the terroir...as well as a streak of fine acidity 

Course 2:  Pan seared sesame crusted tuna atop pancetta infused spring vegetables served with a Dijon beurre blanc

Wine Selection:  2004 Beringer Chardonnay Napa Valley Private Reserve, California

Wine Spectator 91:  Rich and unctuous, with ripe, intense smoked pineapple, toasted cumin, hazelnut, and nutmeg.

Wine Enthusiast 90:  Bone dry, the minerality is enriched with white peach, honeydew, and oak flavors.

Course 3:  Espresso and spice marinated lamb tenderloin served with vanilla mint sauce

Wine Selection:  2004 Felton Road Pinot Noir Central Otago, New Zealand

Wine Enthusiast 90:  Herbal on the nose, hints of mint and spice. Boasts full-bodied black cherry and plum flavors.

Course 4:  Gorgonzola and Portobello stuffed filet with a cabernet reduction, served over balsamic Portobello blue cheese ravioli and grilled patty pan squash

Wine Selection:  2001 Tenuta di Nozzole Il Pareto, Tuscany, Italy

Wine Spectator 91:  Thick and rich, with loads of ripe, jammy fruit and vanilla and cream character.

Wine Enthusiast 90:  Ripe cherry preserve, prune, chocolate fudge, smoke, tobacco, black pepper and resin-like.

Wine Advocate 92:  The best since the initial 1988 vintage

Course 5:  Port wine and cinnamon poached pears stuffed with mascarpone cheese, blue cheese, and walnuts 

Wine Selection: TBD