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Meal MENU

Mixed Greens Salad
with Pistachio Tuile, White Cheddar, Fresh Berries and
Heirloom Tomatoes. Rose Champagne Vinaigrette

Paired with:
Nautilus Sauvignon Blanc "Melon, Gooseberry, Passionfruit notes with a slight nettle and zingy finish"

Or

Trio of Soup
Lobster Bisque, Carrot and Cumin and Tomato Basil Dill
served in large Shot Glasses

Paired with:
Jean Jean Syrah Rose "Cranberry and Cherry Aromas, Fruit and Light Spice Finish"

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Moroccan Chicken Satays with a fresh Mint and Mango Chutney and Lemon Yoghur t Crme Fraiche

Paired with:
Grey Monk Gewurtztraminer "Ripe Peaches, Melon and Lychee Notes, Crisp Clean Slightly Herbal Finish"

Or

Avocado Tempura Wraps with Daikon Radish, Pea Shoots and Banana Tamarind Sauce

Paired with:
Sandhill Pinot Gris "Grassy and Nutty Notes, Green Apple and Citrus Finish"

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Local Organic Beef Striploin rubbed in spices and served with potato and gruyere gratin, fresh green salad in parm bowl and a red wine demi glace

Paired with:
Sandhill Cab Merlot "Black Cherry, Vanilla and Light Smoke, Tobacco and Coffee "

Or

Queen Charlotte Halibut Cheeks Organic fingerling potatoes yellow and red heirloom tomatoes, french beans, Nicoise olives, poached quail egg and a lemon, garlic, basil vinaigrette Local Organic Beef Strip Loin Cardamom & cinnamon rubbed with a veal cabernet demi

Paired with:
Pure Evil Chardonnay "Buttery, Light Oak and Citrus, Floral Finish"

Or

Curry Scented Cous Cous with Baby Arugula, Toasted Almonds, Rainbow Carrots, French Beans, Local Figs, Stone Fruit and Heirloom Tomatoes

Paired with:
Red Rooster Pinot Blanc "Tangerine and Grapefruit on the Nose, Slate and Butter Finish"

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Liquid Dark Chocolate Fondue (For 2)
Fresh made Doughnuts, Fresh Fruit and Organic Semi Sweet Liquid Chocolate

Paired with:
Red Rooster Pinot Noir "Rhubarb and Cherry Dominate, Smokey Light Tannin Finish"