Red Wine Dinner
Wed. April 14, 2010
$63 / person + tax
Appetizer
Salad Frisee with home-cured pork belly, seared apples, pommes salardaise and poached all-natural eggs with tarragon vinaigrette
* Roncier Burgundy Pinot Noir *
Entree
Rack of Lamb with au jus, fingerling potatoes, haricot verts and flageolets
* Chateau Senejac Haut Medoc 2006 *
Dessert
Strawberry & Melon marinated with port and mint
* J. Lohr Seven Oaks Cabernet Sauvignon 2007