Early Spring Wine and Food Pairing
March 29, 2009

Pavé de saumons aux herbes de Provence sur verdure
Fresh Salmon Mediterranean style over organic greens
2006 Réserve d’Oriane

Boeuf Bourguignon Maison
Slowly braised tenders of beef in a wine sauce with mushrooms and baby carrots
2006 Cabernet Franc

Patatas Bravas
Roasted potatoes, drizzled in olive oil, paprika and spices

Trio de chèvres sur baguette
Three goat cheeses served with Albermarle baguette.
2006 Cuvee Laurent

Fantaisie au Chocolat sur crème anglaise
Airy Chocolate cake Served with vanilla English sauce

Coffee, teas and Infusions
Fresh Albemarle Bakery Bread served with our meals

Menu by Chef Genevieve DelFosse
Wines by DelFosse Vineyards and Winery