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Thursday, January 24, 2013
~First Course~
2011 Sauvignon Blanc, Napa Valley
Scallops
Citrus carpaccio, avocado cream, olives, garden greens, chili oil
~Second Course~
2010 Chardonnay, Napa Valley
Turbot
Green asparagus, sour apple compote, pomegranate, soy and brown butter sauce
~Third Course~
2010 Pinot Noir, Anderson Valley
Foie Gras
Mushroom fricassee, spinach, sweet and sour cherries
~Fourth Course~
2009 Cakebread Cabernet Sauvignon, Napa Valley
Lamb
Fillet of lamb, braised lamb shank, seasonal vegetables,
salt baked onions, red wine sauce
~Dessert~
Chocolate
Milk chocolate ganache, hazelnut dacquoise, vanilla ice cream
Coffee or Tea
Petite Fours
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