Tuesday Tipplers' 21st Annual Dinner

On the Fork

June 7 2008

Menu

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

 

Finnie

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