24 May 2011
CADS Menu
Starters
Cherries
Bodega Goat Cheese with and without Serrano chilies
Olives: Castelvetrano (green, low salt); Mt. Athos (from Greece); Black Cerignola (large, meaty, from Italy)
Quivera ’10 Rose North Coast
Burrell School ’05 Chardonnay Estate “Teacher’s Pet”
Main Course
Pork tenderloin with peach salsa
Corn on cob with lime and basil
Baked Yukon potatoes
Macphail ’02 Pinot Noir Russian River Valley
Lula ’09 Pinot Noir Mendocino [vineyard in Comptche!]
Salad
Mixed greens, small tomatoes, oil and vinegar dressing
Desert
Trader Joe’s French Vanilla ice cream with fresh berries: strawberries, blue berries, raspberries
Karly ’05 Orange Muscat Amador Co. (17% residual sugar)