Toast to Mondavi
Wednesday January 12, 2011
First Course
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Pan Seared Sea Scallops with Fresh Florida Corn, Sweet Peas and a Tarragon Sweet Pea Sauce
Robert Mondavi Fume Blanc Reserve 08’
Second Course
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North Pacific Line Caught Halibut Shiitake and Porcini Mushroom Ragu
Robert Mondavi Napa Pinot Noir Reserve 08’
Third Course
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Oven Roasted Rack of Lamb with a Provencal Crust and a Whole Grain Mustard Sauce
Grilled Vegetable Ratatouie Roasted Garlic Potato Puree
Robert Mondavi Napa Cabernet 07’ and Robert Mondavi Cabernet Reserve 06’
Fourth Course
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Chilled Florida Strawberry Soup with Chocolate Sorbet and Mint Cream
Mondavi Moscato d’ Oro 09’
Eighty four dollars per person plus tax and gratuity
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