Second Set

Pan Seared Seabass, Manila Clams, Oven-dried Tomatoes, Caramelized Fennel

Pequillo Peppers, Clam Nage Selbach, Piesporter Micholsberg, Riesling Kabinett, Mosel, 2006

Australian Duet of Lamb, Herbed PurÈe, Root Vegetables

Madrigal, Merlot, Napa Valley, 2004

Grilled Filet Mignon, Potato Gratin, Grilled Asparagus, Bordelaise Sauce

Bridesmaid, Meritage Blend, Napa Valley, 2004

Wild Salmon, Crushed Potatoes, Garlic French Beans, Hazelnut Vinaigrette

Renteria, Knittle Vineyard, Pinot Noir, Carneros, 2005

Roasted Organic Jidori Chicken, Swiss Chard, Cantimpalo Chorizo, Eggplant PurÈe

Panther Creek, Winemaker’s Cuvee, Pinot Noir, Williamette Valley, 2006

Sirloin Burger, Roquefort Cheese, Applewood Smoked Bacon w/French Fries

Chimay Red (750ml)

 

Chef du Cuisine: Kevin Ables

Wine Director: Matt Ahern

Consulting Chef: Bradley Ogden