“SPANISH TREASURES”
The State of the Winemaking in Modern Spain
Join us for our last wine dinner of the season!
Saturday March 29, 2008
Hors d'oeuvres begin at 6:00pm
with Dinner at 7:00pm
Amuse Bouche
Citrus Marinated Shrimp with Valencia Orange,
Capers and Red Onion Compote
2006 Albert I Noya Xarel-lo Classic
1st Course
Lupe de Mer with Chive and White Truffle Oil,
with Parsnip and Sweet Potato Puree
2006 Pazo San Mauro Albarino
2nd Course
Paella with Andoiulle Sausage and Cockles,
with Saffron and Fresh Thyme
2006 Bajoz El Origionale Toto
3rd Course
Roasted Wild Boar with Braised Celery Root,
with Juniper Brandy Sauce
2005 Casa de Ermita Monasterio Santa Ana Monastrell
4th Course
Braised Veal Shank with Sofrito White Beans
2004 Mas Igneus FA 2006 Priorat
5th Course
Candied Lemon Mousse in Praline Basket
with Fresh Berry Sabayon
Barbadillo Pedro Jimenez Sherry
$75.00 per person
Reservations required, call 637-9999
