Small Vineyards Dinner
April 30, 2008
The table is set for dinner.
The wines are lined up.
Chef Robert and his Sous Chef - the calm before the storm.
The group is ready.
The other side of the table.
Tom Kelly, from Small Vineyards, greets the guests.
Amuse- Bouche
Ahi Tuna Tartar
Wine:
Trevisol Prosecco
Soup
Chilled Melon Soup with Lemon-Mint Creme Fraiche
Wine:
Marchetti Verdicchio
Entree
Grilled Procuitto Wrapped Lamb with Bourson Cheese with Parsnip and Carrot Puree
Wines:
Perazetta Rita
Antonio Sanguinetti Nessun Dorma (Super Tuscan)
Emilo Primo (Super Tuscan)
Salad
Chilled Beets and Shaved Fennel with Roasted Pear vinaigrette
Wine: Guiseppe Lonardi Ripasso Superior
Dessert
Lavendar and Rose Creme Brulee
Wine: Tres Donne Moscato d'Asti
Tom gives his approval to the menu!