Pan seared trout served with grapefruit couscous topped with lemon zest, thyme and red pepper
Silverado Vineyards Sauvignon Blanc 2008
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Corn dusted chicken served over a chive
polenta cake finished with beurre monte,
honeycomb and brunoise candied tomatoes
Sonoma Cutrer Chardonnay 2011
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Oven roasted pork tenderloin served over baby arugula topped with black current preserve and sweet potato frites
Bridlewood Pinot Noir 2011
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Black pepper bacon wrapped veal rosemary meatloaf served with gorgonzola mashed potatoes and garlic spinach, finished with a cabernet roasted red pepper coulis
Porcupine Ridge Cabernet Sauvignon 2008
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Chocolate chipolte empanada topped with
syrah wine glaze and a chiffonade of mint
6th Sense Syrah 2010
Executive Chef
Reiner Drygala CEC
