Menu 03-12-2012

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