Friday, April 24th, 2009 Starts Promptly at 6:30 pm
Lamb & Wine Dinner 4-course Meal Paired With 4 Wines
$95 per a person, exclusive of tax and gratuities

Eric Simonis, Sommelier Jason Cichonski, Chef de Cuisine

Cured Lamb Loin
Sweet Pea Ice Cream, Radish, Nigella Seed
Pinot Gris, Rex Hill, Oregon, 2006

Lamb Shu-Mai
Yellow Pepper, Pickled Ginger, Smoked Consommé
Irouléguy Rosé, Harri-Gorri, Brana ,Pays Basque, French Pyrénées, 2006

Lamb Spare Ribs
Tamarind, Artichoke, Mint
Cabernet Sauvignon-Merlot, Palandri, Western Australia, 2002

Chocolate Raspberry Chop
Basil Mint Jus, Fruit Fricassée
Broadbent Madeira, Colheita, Portugal, 1995