Stags Leap Wine Dinner

Reception

2005 Sauvignon Blanc

1st course

2005 Karia Chardonnay
Macadamia Nut Crusted sea scallops with grilled pear,
Lemongrass and Ginger beurre blanc,
Kaffir lime & Cilantro oil

2nd Course

2004 Merlot
Wild Mushroom & Duck Gateau with Plum confit, Hazelnut vinaigrette
& Leek Macaroons.

3rd Course

2004 Artemis Cabernet Sauvignon
Potato & Haricot vert salad with
Warm gorgonzola gallette
& Honey, Garlic vinaigrette

4th Course

2003 FAY Estate Cabernet Sauvignon
Braised Veal Cheeks with Crayfish
Gratin, Cauliflower & pancetta puree,
Veal demi-glace and crayfish oil

5th Course

Port
Hazelnut Truffle Torta,
Cherry Mascarpone Mousse