CADS
February 14, 2014
Special Valentine’s Dinner with “Spice”
Gli Antipasti
I Formaggi
Charcuterie
Marinated Vegetables
Bread and Crackers, including gluten free
Chef: Stan
Crémant d’Alsace, Rosé (Domaine Allimant-Laugnier)
Champagne, Brut (Pierre Moncuit, Grand Cru Blanc de Blancs)
La Pasta
Crab Ravioli with Saffron Cream Sauce
Chef: John
Chardonnay, 2008 Cabrillo Springs (Dry Creek Valley, Sonoma)
Il Primo
Edinburgh Poached Salmon alla Volpe con Aberdeen Frisee
Chef: Chuck
Chardonnay, 2008 Cabrillo Springs (Dry Creek Valley, Sonoma)
Il Secondo
Lamb Scottadito with Brussels Sprouts Pecorino
Chef: Nat
Cabernet Sauvignon, 2006 Cabrillo Springs (Dry Creek Valley, Sonoma)
L’Insalata
Cucumber Salad with Shallot and Dill Vinaigrette
Chef: Jym
San Pellegrino Sparkling Water
I Dolci
Chocolate Decadence Cake (Prolific Oven), Raspberry Coulis Drizzle
Artisanal Truffles alla Dennis
Chef: Dennis
Cognac 1, Courvoisier XO Imperial
Cognac 2, Pierre Ferrand