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Wine Dinner February 16th 2010

1^st Course

Bacon Wrapped Dates with Manchego and Balsamic

2^nd Course

Roasted Fennel and Leek Soup

3^rd Course

Grilled Rack of Lamb

Wilted Spinach, Oven Roasted Tomato and White Truffle Vinaigrette

4^th Course

Seared Scallop

Warm Green Lentil Salad and White Wine and Shallot Reduction

5^th Course

Ricotta, Blood Orange and Pine Nut Tart