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5 Course Wine Dinner | September 24, 2014

  • Roasted mozzarella with a sweet & tangy tomato sauce. Was paired with Soave Sauvignon Blanc.

    Roasted mozzarella with a sweet & tangy tomato sauce. Was paired with Soave Sauvignon Blanc.
  • Summer rolls stuffed with watermelon, young coconut meat, avocado, lettuce, and carrot, drizzled with spicy lime sauce. Was paired with Chacewater Sauvignon Blanc.

    Summer rolls stuffed with watermelon, young coconut meat, avocado, lettuce, and carrot, drizzled with spicy lime sauce. Was paired with Chacewater Sauvignon Blanc.
  • Ground spiced chicken stuffed into a Thai beignet. Was served with The Franc: Cabernet Franc.

    Ground spiced chicken stuffed into a Thai beignet. Was served with The Franc: Cabernet Franc.
  • Royal Omelette stuffed with green bean, carrot, and onion with rice. Topped with bacon bits. Was served with Penfold Syrah.

    Royal Omelette stuffed with green bean, carrot, and onion with rice. Topped with bacon bits. Was served with Penfold Syrah.
  • Bangkok Burger made with ground choice sirloin beef and spicy bread. Was served with Layer Cake Grenache.

    Bangkok Burger made with ground choice sirloin beef and spicy bread. Was served with Layer Cake Grenache.
  • Slow cooked pork over noodles with pickled vegetables. Was served with Châteaunuf-du-Pape.

    Slow cooked pork over noodles with pickled vegetables. Was served with Châteaunuf-du-Pape.
  • Sticky coconut rice, infused with blueberry and pandang.

    Sticky coconut rice, infused with blueberry and pandang.
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