VALENTINE'S WINE DINNER.
FEBRUARY 16, 2008

Hors d’oeuvres

Spiced seared sea scallops
with chipotle aioli

Caponata
on crostini
2006 Chardonnay
2005 Cuvee Laurent

Roasted red pepper soup
with fennel and lemon cream
2006 Reserve d'Oriane

Seared Atlantic Salmon
with warm lentil salad and chive beurre blanc
2005 Chardonnay Reserve

Loin of lamb
with crisp scallion-potato cake, wild mushrooms, pearl onions and crisp bacon with roasted garlic and mint chutney
2005 Grand Cru Olivier

Lemon and chocolate mousse napoleon
with raspberry sauce and crème Anglaise
2006 Vignier Reserve

Menu by Chef Eric Stamer
Wines by DelFosse Vineyards and Winery