Fess Parker Wine Dinner
Hosted By Eli Parker
Monday, April 6th, 1998
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Crab & Smoked Muenster Rotolo with Seafood Potato Puree
1995 Melange du Rhone
Oven Roasted Quail, Grilled Fingerling Potatoes and Charred Spring Onions
and a Citrus-Chipotle Vinaigrette
1995 Santa Barbara Chardonnay
Crusty Sweetbreads with Hot Mustard, Bacon and a Shallot au Jus
1996 Pinot Noir
Char-Broiled New Zealand Lamb Loin served with a Potato Chive Pancake,
Stuffed Tomatoes and a Maytag Demi
1995 Syrah
Pear-Apple Tarte Tatin with a Sweet Basil Creme Anglaise
1996 Muscat
