Gourmet in the Vineyard

                   International wines of E&J Gallo

• Warmed goats cheese over citrus poached bosc pear, with aurgula and a caramel sherry vinegar cream

              Rancho Zabaco Russian River Sauvignon Blanc                                                             2004 (USA)                                                                                

• Crab-stuffed wild coho salmon roulade over fennel celery slaw, with grainy dijon, salted cucumber and yogurt coulis

             2003 Red Bicyclette Chardonnay (France)

• Pan-seared venison medallions on roast mushroom & caramelized onion brioche pudding, braised greens & cassis reduction

2002 Napa Valley Vineyard Merlot (USA)

•  Callebaut chocolate mousse on hazelnut daquoise, berries, espresso creme anglaise

         2001 McWilliam’s Coonawarra Cabernet Sauvignon

(Australia)