Tuesday Tipplers' 21st Annual Dinner

On the Fork

June 7 2008


Hand Passed Hors D'oeuvres


Beef Tenderloin / Baguette / Roasted Red Pepper Sauce Aioli


Steamed Pork Dumpling / Kaffir and Lemongrass / Soy-Ginger Sauce


Fresh Spring Rolls / Spicy Hoisin Dip


Chateau des Charmes Brut Methode Traditionelle VQA


!st Course


Seared Scallops / Asparagus Salad


Dog Point Marlborough Sauvignon Blanc 2006




2nd Course


Pan Roasted Sablefish / Forbidden Black Rice


Louis Jadot Poully-Fuisse 2006




3rd Course


Warm Crispy Ham Hock Terrine / Frisee Salad / Mustard Vinaigrette


Carmel Rd. Monterey Pinot Noir 2005




4th Course


Venison Tenderloin / Carrot Puree


Barossa Valley Estate E & E Black Pepper Shiraz 1998




5th Course


"Rhubarb" Individual Vanilla Cheesecake / Rhubarb Jelly and Compote


House-made Rhubarb "Float"


Perrin et Fils Muscat de Beaumes de Venise 2005




6th Course


Triple Cream Brie / St. Agur Cheese


Taylor Fladgate LBV Port 1994



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