Fall 2008 WINE DINNER


APPETIZER
Tomato basil bisque served with
bacon crustini
Paired with Viking Red



SALAD
Mixed green salad with freshly picked peaches and
raspberries served with a lime vinaigrette



ENTREE
Roasted pomegranate glazed chicken breast with
honeycup squash, roasted pears on a bed of
spinach, and yellow pepper coulis.
Paired with Gewürztraminer



DESSERT
Apple Mascarpone Tart a la mode.
Paired with Rose of Chambourcin