Thursday, October 11th, 2007
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Course One
Fresh Pineapple
topped with shaved parmesan spicy coppa and pistachio oil, paired with Prossecco Sommarvia
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Course Two
Figs and Roquefort
over arugula and chives, paired with Anton Bauer Gmork Veltliner Gruner 06'
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Course "Three"
Yellowfin Tuna
stuffed and rolled with raisins, capers and pinenuts lightly grilled with a lemon herb sauce, paired with G.D. Vajra Langhe Bianco Barolo Italy 06'
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Course Four
Blackened Venison
with a potato puree, port soaked cherries and butter rum, paired with Arnaldo Caprai Rosso "Montefalco" 03'
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Course Five
Poached Pears
paired with Nivole Moscato D'Asti 06'
Three
2901 E. Baltimore Street
Baltimore, MD
© 2006 Baltimore Foodies
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