Featuring Chef William Green and Grego
Granite Hills, California

French Canopies with imported cheeses and Grapes
Served with chilled 1999 Laetitia Vineyards Pink Brut Rose Champagne, Arroyo Grande Valley

Tonight's pre-dinner showcase wine
Au Bon Climat 2000 “Hildegard” white wine Meritage, consisting of
Pinot Gris, Pinot Blanc and Aligote grapes harvested at Bien Nacido Vineyard Santa Maria, California

Medley Salad
Assorted organic leaf lettuces tossed in Virgin Olive Oil and aged Balsamic Vinegar
Complimented with Pine Nuts, Feta Cheese and Lentil beans

Entrée Extraordinaire
Crown Roast Rack of Spring Lamb grilled to medium rare
Marinated in Dijon Mustard, pulverized Garlic, white wine and fresh Rosemary

Accompaniments
Mashed Red Potatoes with skins, sour cream, garlic and fresh picked herbs
Sautee tender shoots of Green Asparagus
Julienne of baby carrot slivers al dente
Baked French Croissant's

Selected Dinner Wine
Heitz Cellar 1999 Cabernet Sauvignon St. Helena, California

Premier Finish Dessert
Chocolate “Grand Teton” Pyramids filled with Chocolate cake, Chocolate mouse,
Crème en glace drizzle and powdered sugar snow

The Purity finish Wine
Simi “Alexander Valley” Cabernet Sauvignon 1999 Healdsburg, California
Bursting with rich blackberry, cherry and plums flavors, 91 points Wine Spectator Magazine

MENU DESIGN BY CHEF WILLIAM GREEN AND GREGOART

 

 

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