Shafer Wine Dinner
Hosted By
Master Sommelier Bob Bath
Wednesday, March 24, 1999
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Corriander Crusted Ahi Tuna Carpaccio served with a Kiwi-Grilled Mango Chutney
and a Blood Orange Reduction
1997 Red Shoulder Ranch Chardonnay
Oven Roasted Stuffed Pheasant Leg served with a Toasted Pinenut Purée
1996 Merlot
Garlic-Black Pepper Rubbed Venison Leg served with a five Onion Confit
and a Maipo Plum Demi Glace
1996 Firebreak
Three Cheese Plate
1994 Hillside Select
Bittersweet Chocolate Bread Pudding with Caramelized Bananas
Port
