Tasting Menu
|
Hor-d'oeuvre: Fried Chicken Fingers Crab Cakes First Course : Peas and Rice Romaine lettuce w/tomato, cucumber, radishes and avocado in a mustard red wine citrus vinaigrette Second Course: Roasted Tenderloin of Pork w/a side of white sweet potatoes in a plum sauce Sauteed Fillet of Atlantic Salmon in a citrus sauce Sauteed Chicken Breast in a port wine sauce Penne Pasta w/sun-dried tomatoes and mushrooms Filet Mignon on a bed of garlic mashed potatoes w/a shallot red wine sauce Dessert: Coconut Bread w/ice cream Flour-less Chocolate Yucca Cake Coffee: Fresh apple juice for the kids All items were cooked and baked in house. |
White Wine 2002 Francis Coppola Bianco 2003 Edmeads Red Zinfandel 2001 Chilean Cabernet Sauvignon 2000 Gewurztraminer Vogelgarten |