CADS Menu for Tuesday, October 20, 2009
Chuck Fox, Chef
WINE SELECTION
Domaine J.Laurens Brut, Fr
Brancott Sauvignon Blanc 2008, NZ
Domaine Begude Pinot Rose 2008, Fr
*Macphail Rose of Pinot Noir 2008, US
*1 bottle courtesy Jym, "slightly nicer" than the French stuff
MENU
Starter: Parmigiano Reggiano, Gruyere, and Percino Romano with French Baguette
Wine: Domaine J. Laurens Brut, Fr
Salad: Arugla with Olive Oil / Champaigne vinegar and Percino Romano shavings
Wine: Brancott Sauvignon Blanc, 2008, NZ
Main: Alaskan Halibut in fennel, Asparagus with sage and Arbio and wild rice
Wine: Domaine Begude Pinot Rose 2008, Fr
Dessert: Fresh blackberries dusted with sugar and whipped heavy cream
Wine: Pinot Rose, Decafe Mocha Java Coffee