Menu May 24, 2011

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)