The meal was presented by Mr. Toy Towsend of The Institute For The Culinary Insane. Toy had the wine line up well before hand and did an excellant job matching the food to the wines. We thank him greatly.
Reception Course
'94 Dom. Ramonet Batard and Bienevenues-Batard Montrachets
Pan Seard Scallops with Vegetables Tossed in Garlic-Parsley Fettucine
First Course
'71 Leroy - Pommard, '74 Krug Cab. Sav. Lot F1
Sauteed Salmon, Shrimp and Scallops over Creamed Mushrooms and Spinach
with Cambanzola Cheese
Salad Course
Mixed Greens with Light Balsamic Vinaigrette
Entree
'47 Ch. Margaux, '47 Ch. Latour, '70 Vega Sicilia Unico
Oven Roasted Tenderloin of Ostrich
Roasted Yukon Gold Potatoes, Carrots, Brussel Sprouts
Onions and Peppers
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