June 26, 2009
Hosts: John and Suzanne (catered by Kent van Dyk)
Beef Tenderloin with Arugula and Red Pepper Aioli on Baguette Slices
Steamed Pork and Lemongrass Dumplings with Soy-ginger Sauce
Miniature Tarts of C’est Bon Chevre and Tapenade
Mumm Cuvee Napa Brut Prestige
Vichyssoise with Chives and Golden Whitefish Roe
Domaine Serge Laloue Sancerre 2007
Grilled Asparagus with Organic Local Greens and Pecorino Romano
Arctic Char with Asian Greens and Yuzu-Ponzu Sauce
Chateau de Maligny Fourchaume Chablis Premier Cru 2007
Brome Lake Duck Breast with Maple and Thyme Marinade
Lentil Ragout
Domaine de la Charbonniere Chateauneuf-du-Pape 2006
C’est Bon Aged Goat Cheddar with Peach and Apricot Chutney
Pink Grapefruit Sorbet
Strawberry and Lemon Curd Tart with Strawberry Ice Cream
Cave Spring Indian Summer Select Late Harvest Riesling 2006
