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Clos du Val Wine Club Dinner
February 10, 2007

~ Hors d'oeuvres ~

Goat cheese fritters with chardonnay onion marmalade

Grilled shrimp on Bell Weather Farms Carmondy shortbread
with avocado coulis and cucumber salad

~ 1st course ~

Blue Heron baby lettuce
with Honey Crisp apples, aged pecorino,
pecans and Ariadne vinaigrette

~ 2nd course ~

Papardelle with homemade fennel and sage sausage,
wild chanterelles and white truffle essence

~ Dinner ~

Grilled beef tenderloin with onion marmalade,
cabernet reduction and crispy shallots
Scallion potato charlotte and baby late winter vegetables

A tasting of local artisan cheese

~ Dessert ~

Pear and almond tart with Muscat coulis