Edward Fluck

 

WINE RECEPTION

 

WINES

 

Chateau de Campuget Rose

 

Dopff & Irion Pinot Blanc
 

Joseph Drouhin Pouilly Fuisse
 

Renato Ratti Nebbiolo
 

Laforet Pinot Noir

 

CHEESE BOARD

 

Taleggio (Cow's Milk) Bergamo, Italy
 

Uniekaas Aged Gouda (Cow's Milk) Netherlands

 

Gabietou (Sheep/Cow's Milk) Pyrenees Region, France

 

Mahon (Cow's Milk) Menorca, Spain

 

Lambs Chopper (Sheep's Milk) Holland * organic cheese

 

 

 

MENU

 

Roasted Beef Tenderloin with a Remoulade Sauce
 

Chicken and Vegetable Gyoza garnished with Green Onion, Sliced Almonds and Black Sesame Seeds drizzled with a sweet and spicy Hawaiian sauce

 

Olive Tapenade and Red Bell Pepper Crostini
 

Trout Mousse on Lavash

 

Dates, Goat Cheese, Fresh Thyme wrapped with Prosciutto

 

 

**All food made from scratch by the chef with organic ingredients whenever possible