Course
1:
Chickpea Salad
Chickpeas, fresh jalapeños and grilled shrimp seasoned with
olive oil, lime juice and red pepper flakes.
Oberon Sauvignon Blanc
This wine shows bright natural acidity with a touch of oak
and an underlying richness and complexity that balances the wine and adds
fullness to the mouth feel. Crisp citrus flavors with layers of tropical
mango and melon fruit.
Course
2:
Loaded Potato Soup
Extra sharp cheddar cheese with baked potato, cream, bacon and scallions.
Pure deliciousness.
Carmel Road Chardonnay
Rich in flavor with firm acidity and brilliant varietal flavors with
pronounced minerality, aromas of tangerine peel and tastes of guava and
pear with a touch of vanilla. Fruit forward with a crisp, long and
structured finish.
Course
3:
Grilled Seabass
This
rich and delicious fish grilled to perfection and smothered in a creamy
"expensive mushroom" sauce with Crimini, Shitake and Oyster mushrooms,
parmesan cheese and Ken Forrester Petit Pinotage red wine. Served with
fresh seasonal veggies.
Ken Forrester Petit Pinotage
Classic Pinotage aromas of mulberries, plum pudding and cherries supported
by smoky bacon nuances. juicy and accessible with a very soft palate and
delicious fruit concentration, displaying an earthiness which works
beautifully with mushrooms.
Course 4:
Veal
Osso Bucco
Hearty braised sliced veal shanks cooked until tender and served with Yukon
gold mashed potatoes and oven roasted zucchini with whole cloves of garlic.
Frescobaldi
Remole Toscana
A
rich, luminous ruby of appealing depth announces an equally complex nose.
Multi-faceted aromas of red and dark fruit and lifted by spicy impressions
of black pepper and liquorice. Warm and velvety up front with beautiful
grace and balance between rich acid and aromatic fruit in the lengthy
finish.
Course
5:
Sticky Toffee Pudding
The
denser and stickier British version of our marvelous Malva.
Terra d'Orro Zinfandel Port
Aromas of raisined
berry fruit, sugared dates, chocolate, caramel and orange peel with flavors
of cocoa, coffee and toffee.
$49.95
per person
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