Menu-9-1-2009

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?)