CADS
Tuesday, September 1, 2009
John Herb, Chef
Appetizers: Cheese, Olives, Lima bean spread, Elin's smoked trout pate
Wine: Sauvignon Blanc, Marlborough (Whitehaven, 2008); White Burgundy from Verzeley
Fish Course: Poached Tuna marinated in caper anchovy sauce
Wine: La Chatelaine (Domaine de la Cadetta, 2007)
Main Course: Pan roasted pork loin- wild boar style with shitake mushroom sauce, served with green beans and Bhutanese red rice
Wine: Chianti Classico Reserva (Badia a Coltibuono, 1997)
Dessert: Berries and peaches in wine 2007 Blue Slate Kabinett by Dr. Loosen (Mosel?)