WINE and FOOD PAIRING
October 17, 2010 at 1 PM

Coquilles St Jacques Tricolore
Sautéed Scallops over Roasted Butternut Squash, Basil and Red Pepper Sauce
2008 Reserve d'Oriane

Canard a l’orange
Roasted Duckling in an orange sauce
2007 Grand Cru Olivier

Riz Sauvage, Riz au Jasmin et Haricots Verts
Wild and Jasmine Rice with Sautéed Green Beans

Trio de chèvres sur baguette
Three goat cheeses served with Albemarle baguette.
2007 Cuvee Laurent

Pommes du verger sur glace vanille
Apple Cobbler with DelFosse Organic Apples and Vanilla Ice Cream
2006 Ambrosia

Menu by Chef Genevieve DelFosse and Yvette Okros
Wines by DelFosse Vineyards and Winery