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BR Cohn Dinner
March 16, 2007

~ Hors d’ oeuvres ~

Cured pork on crostini with sweet potato brandade

Wild rice griddle cakes with cured duck and dried cherry marmalade

Mushroom and spinach croquettes with porcini crème fraiche

BR Cohn Sauvignon Blanc or Pinot

~ 1st course ~

Butter lettuce with chardonnay poached cherries, pistachios
and Laurel Chenel Chevre

 BR Cohn Chardonnay

~ 2nd course ~

Butternut squash “risotto style” with mushrooms and pinot essence

BR Cohn Pinot

~ Main course ~

Rosemary scented Bistro filet with Olive Hill Cabernet reduction
 and onion marmalade
 Truffle scented potato fritters and early spring beans

BR Cohn Olive Hill Cabernet

~ Dessert ~

Chocolate pecan torte with chocolate fondue and brown sugar crème fraiche

BR Cohn Port