November 5th Dinner Menu...

Oh boy...this looks tasty.

Here's the menu for SDC4WBR's Nov 5th dinner, lovingly prepared by Chef Bioteau:

Appetizers
~Caramelized Onion, Epoisses Cheese Julienned Radicchio, Truffle Oil Flatbread
~Savoy Spinach, Burrata Cheese, Prosciutto Caramelized Figs Flatbread 
Wine Pairing: Cremant de Bourgogne

Dinner
First Course:
~Lobster Tortellini, Leek Fondue Coconut Scented Beurre Blanc
Wine Pairing: Cremant de Bourgogne

Second Course
~Roasted Butternut Squash Soup Blue Cheese Chantilly, Micro Celery
Wine Pairing: 2003 Vire Clesse White Burgundy, France

Third course
~Truffle Crusted Black Cod Pumpkin & Chestnut Risotto
Wine Pairing: 2003 Vire Clesse White Burgundy, France

Main course 
~Braised Beef Cheeks, Celeriac Puree, Pomme Dauphine
Wine Pairing: 2006 Peju Cabernet Sauvignon, Napa Valley

Cheese Course
~Baked Bijou Cheese, Gougere Filled with Organic Mixed Greens, Fruit Compote
Wine Pairing: 2006 Peju Cabernet Sauvignon, Napa Valley

Dessert
~Stout Cake, Maple Ice Cream, Candied Bacon
Wine Pairing: Robert Biale Zinfandel "Party Line", Napa Valley Mignardise

To take home
~A Box of Housemade Chocolates

WOW!!!


Don't forget to register: www.sdc4wbr.kintera.org