Thin Flaky Pastry Topped with Roasted Garlic, Fontina, Tomatoes & Zucchini with Petite Summer Lettuce served with 2010 Benziger Sauvignon Blanc
Roasted Quail Served in a Sugo D'Erbe with Potato Gnocchi, Pancetta and Organic Escarole served with 2010 Hook & Ladder Pinot Noir. This was an amazing dish--loved the tenderness and flavor of the quail.
Stone Oven Duck Breast Garnished with a Sweet Potato Timbale Souffle & a Summer Ragout of Organic Vegetables in a Chianti Reduction Sauce served with 2009 Terra d'Oro, Deaver Vineyard, Zinfandel
Tiramisu served with 2010 Ceretto Moscato d'Asti
2012 07 12
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