The Supper Club

August 2008 Menu

• Cashew and Garlic Crusted Lamb Loin Pinwheel

  Stuffed with Green Curry Coconut Mustard Prieure de Montrazargues GSM Rose 2006, France

• Zucchini Split with Grilled Baby Gold Bar Squash Stuffed

  with Beet, Tomato and Ginger Carrot Sorbets and Topped with Whipped Chevre, Caramelized Fig Balsamic Glaze and Spiced Pecans Oyster Bay Sauvignon Blanc 2007, New Zealand

• Olive Oil Poached Citrus Cured Loch Duarte Salmon

  with Navel Orange Confit and Sturgeon Caviar Cloudline Pinot Noir 2006, Oregon

• Pork and Beans #3

  House Made Pancetta Wrapped Bledsoe Pork Tenderloin Topped with Tomato Olive Artichoke Tapenade on Flageolet Gratin and Haricot Verts Mantra Zinfandel 2006, Alexander Valley

• Steak and Potatoes

  Peppercorn Mélange and Cumin Crusted Buffalo Flank Steak on Russet Potato Tart with Heirloom Tomato Tartar, Portobello Bacon, Crispy Shallot Rings and Shaft Blue Cheese Molly Dooker "Two Left Feet" 2006, Australia

• Berry Napoleon

  Mixed Coastal Berries Between Layers of Toasted Almond Florentines, Vanilla Scented Whipped Mascarpone and Meyers Lemon Zabaglione on Brandy Apricot Coulis Vino Con Brio Late Harvest Viognier 2006, Lodi

• Selection of Artisan Cheeses

  Port Poached Bosc Pear, Rosemary Walnuts, Micro Mizuna Salad and Old Soul Baguette Cedarville Petite Sirah 2005, El Dorado

• Coffee or Tea

  Occasional last minute changes may be made