CADS Dinner, Mar 12, 2012
at the
Herb residence, Palo Alto
Appetizers: Dry cured olives, Green Olives with Herbs, Herbed Farmer’s Cheese, Lemon Hummus, Smoked Trout Pate
wine: 2010 Macon -Villages, Joseph Drouhin, 2010 Foxglove Chardonnay - central coast
Main: Boneless, skinless chicken breasts in mushroom and wine sauce, boiled asparagus
wine: 2002 Volnay Taillepieds, Bitouzet-Prieur, 2005 Hitching Post Pinot Noir- Highliner (Santa Barbara)
Desert: Balsamic glazed roasted pears with 12 Month old Manchego cheese and wildflower honey,
wine: 1977 Grahams Vintage Port