| FIRST COURSE |
| thai chopped salad with asian aromatics |
schloss schönborn riesling spätlese, rheingau germany, '03 |
| shiitake mushroom dumplings |
maximin grünhäuser riesling spätlese, mosel-saar-ruwer, '02 |
| fresh goat cheese and shallot fondue |
cantina girian gewürztraminer, alto adige, '05 |
| SECOND COURSE |
seared day boat scallops
thai spiced grana broth |
andré vatan vancerre, loire valley, '06 |
grilled monterey bay artichoke
basil aioli & fleur del sel |
henri bourgeois cheverny, loire valley, '06 |
| sesame roasted brussel sprouts |
cantina girian gewürztraminer, alto adige, '05 |
| THIRD COURSE |
crispy skin sterling salmon
madras curry cauliflower |
de tierra santa lucia highlands, '05 |
grilled angus hanger steak
crispy fingerling potatoes, belgian ale sauce & cornmeal onion rings |
von strasser cabernet sauvignon, diamond mountain district, napa '04 |
| wild mushroom risotto |
cerasulo di vittoria nero d' avola, sicily, italy, '06 |
| DESSERT |
EOS molten chocolate cake with milk chocolate center
salted caramel ice cream, peanut brittle |
quinta do castro lbv, portugal, '00 |
