California Dinner
with Cakebread Cellars
October 30, 2003
Chef Jeanie Roland
We have paired together wines from Cakebread Cellars with five amazing courses from Jeanie. Our guest speaker is Mr. Terry Fischer representing Cakebread Cellars, he will be discussing the wines we will be serving


Hors D'oeuvres
fingerling wafer with anchovy & cre'me fraiche
salmon tartare on won ton crisp
ragout of crab on endive spear
minced squab on euro cucumber

Domaine Carneros 1999 by Tattinger


First Course
katafi wrapped oyster with tropical fruit salsa & papaya cre'me

Cakebread 2002 Sauvignon Blanc


Second Course
pan encrusted sea scallop with celeriac & gala apple puree chervil & vanilla-chardonnay redux

Cakebread 1999 Reserve Chardonnay


Third Course
brule of foie gras with cherry scented black pepper duck breast with jammed brioche toast, merlot redux, nutmeg scented duck glace & finished with micro greens

Cakebread 2000 Merlot


Fourth Course
spice roasted baby rack of lamb with veal glace, baby carrot & fingerling smashed

Cakebread 1998 "Benchland Select" Cabernet Sauvignon


Dessert
chocolate hazelnut tart with sables shell hazelnut ganache & finished with a plum sauce

Cakebread 2000 Cabernet Sauvignon




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