We have challenged our Executive Chef David to put together an “Asian” meal

based on his many years of work experience in the orient and we matched it up

with a wonderful selection of wines:

Reception:

                                                                          Assorted passed hors d’oeuvres

(Santa Emma, Sauvignon Blanc 2009)

                                                                   Asian stewed beef with Yu-Hsiang sauce

(Ravenswood, Red Zinfandel Vintage Blend 2007)

                                                                            Assorted Asian seafood soup

(Louis-Jadot, Macon-Villages Chardonnay 2006)

                                                                             Sze-Chuan cucumber salad

(Harlow Ridge, Pinot Noir 2008)

Roast duck Peking style

(Beringer, Old Vine Zinfandel 2007)

                                                                            Almond float with fresh fruit

(Freixenet, Cordon Negro Sparkling)