Wine Dinner Menu
Hors d’Oeuvres
Stanford Brut – Governor’s Cuvee 2008
Chipotle Spiked Yellowfin Tuna Tartare + Crisp Malanga
Griddled Salmon Burger Sliders+ Tarragon Tartar
First Course
Sauvignon Blanc – SKN – Napa Valley 2007
Cape May Salts Oyster Duo
Poached with Cucumber and Basil Butter
Raw with Watermelon Mignonette
Second Course
Chardonnay – Aquinas – Napa Valley 2007
Caramelized New Bedford Scallops + Lobster Corn Salad
Third Course
Pinot Noir – The Crusher – Clarksburg 2008
Rosemary Rubbed Salmon + Wilted Wild Arugula + 30 Year Balsamic
Dessert
Pacific Rim Muscat Ice Wine
Flourless Callebault Chocolate Cake + Macerated Raspberries
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