Menu with Paired Barnard Griffin Wines
Kachemak Bay oysters baked in lemon sabayon sauce.
Fumé Blanc, 2004
Garlic and Saffron Bisque
Garlic and saffron bisque served with toasted Asiago cheese crostini.
Rosé of Sangiovese, 2003
Espresso Pork Tenderloin Salad
Espresso rubbed pork tenderloin served on a bed of endive salad. Drizzled with a vanilla bean beurre blanc sauce.
Reserve Syrah, 2003
Smoked Duck and Morel Tortellini
Smoked duck and morel tortellini. Topped with black truffle brown butter sauce and parmesan Reggiano shavings.
Reserve Cabernet Sauvignon, 2002
Chocolate tartlet studded with white chocolate chunks.
We are happy to adjust the menu to meet your dietary needs.
Saturday October 1, 2005 @ 7:00 p.m.
Barnard Griffin Vineyard
Presented by Steve Schaeffer
$85.00 includes tax and gratuity