We are catering a really fun dinner tonight for 14 guests; here is the menu. The client gave me the wines that he is serving and I came up with the menu – FUN!
- Champagne with amuse bouche passed butler style
Pâte à Choux puffs with parmesan and thyme and baked mushroom caps with walnuts and sage
- 2002 Archery Summit Pinot Noir paired with an appetizer
Havarti cheese quesadillas with an avocado salsa with ancho chili and lime
- 2002 Leonetti Merlot accompanied by salad
Arugula salad with golden beets and toasted hazelnuts finished with a light shallot and black peppercorn vinaigrette
- 2002 Opus One with a pork entrée
Pan seared pork tenderloin on a bed of quinoa with sugar snap peas and roasted sweet peppers with a light Dijon mustard and roasted garlic au jus
- 2003 Elyse Zinfandel with a lamb entrée
Grilled baby lamb chops with rosemary on a bed of sundried tomato and saffron mashed potatoes with asparagus spears
- 1994 Taylor Fladgate Port and Sauternes with dessert
Artisan cheese plate with fresh fruit and house made chocolate truffles- served family style
Some the evening’s wines…
The table…