MENU 7.30.2018

CADS Dinner July 30, 2018

JH Host and Chef

Appetizers

Olives

Garlic Salumi

Jasper Hill Harbinson Brie

Roasted red peppers

Goat cheese with EVO and herbs

Smoked salmon spread

Garlicky tomato toast

Bruschetta with grilled apricots and pancetta

Main

Grilled marinated flank steak

Sautéed corn with shallots and Jimmy Nardello peppers

Desert

Cherry Almond Clafoutis

Wines

Frederic Magnien, Cremant De Bourgogne Blanc de Noirs

Benati, Etna Bianco 2016 (100% Carricante)

Benati, Etan Rosso 2015 (80% Mascalese, 20% Nerello Cappuccio)

J.L. Chave Hermitage 1994

John’s 2016 Lemoncello