August 28

Featuring Moroccan Spiced Lamb Chops

Passed Appetizers
House Cured Wild Salmon Gravlax
on a Potato Crisp with Pink Peppercorns
and Tarragon Crème Fraiche
Green Curry Chicken Satay
Marinated in Coconut, Kaffir Lime Leaves
and Lemon Grass
2010 Sauvignon Blanc

Salad
Mache and Nectarine Salad
with Chevre, Pistachios and a Basil Vinaigrette
2010 Double Barrel

Entrée
Moroccan Spiced Lamb Chops served with
Israeli Couscous Stuffed Heirloom Tomatoes
2009 Estate Syrah

Dessert
Mediterranean Style Almond Cake topped
with Caramel & Almond Dipped Stra

Close Window