Big Night Menu -2005

Appetizers

Spinach bites marinated in Soy sauce with toasted Sesame seeds.

Oregano-Ricotta Bruschetta

Tomatoe slices topped with pesto, pinenuts, and Pecorino cheese shavings

Assorted nuts

served with  Cristalino Brut,   Cava, Spain

Cleansing of the Palette

Granny Smith Apple & Mint Sorbet

Main

Seafood Crepes with Lobster Champagne Cream Sauce

Crepes Florentine with Champagne Cream Sauce

served with table wines

• Bully Hill, Goat White Wine, semi-dry 2005
• Pacific Rim Dry Riesling, Boony Doon Vineyard
• Montinore Estate, Winemaker’s Reserve Pinot Noir, Willamette Valley

Cheese Plate

Humboldt fog

Brie, Green apples, baked on bread

Dessert

Lady Finger encrusted Chocolate Mouse soaked in Grand Marnier served with Whipped Cream

served with Les Clos de Paulilles, Panyuls Rimage, 2001