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Old World Wine vs American Wine | April 29, 2014

  • Crab lump meat on top of lettuce and crispy wonton skin, then sprinkled with Tobiko caviar and our light vinegar dressing. Was paired up with a 2013 Barone Fini, Pinot Grigio.

    Crab lump meat on top of lettuce and crispy wonton skin, then sprinkled with Tobiko caviar and our light vinegar dressing. Was paired up with a 2013 Barone Fini, Pinot Grigio.
  • Grilled marinated chicken thigh meat. Was paired up with a 2010 Charles Tyrand Rochgude Cotes Du Rhone, France.

    Grilled marinated chicken thigh meat. Was paired up with a 2010 Charles Tyrand Rochgude Cotes Du Rhone, France.
  • Ball of fire, meat ball with a spicy tropical tomato sauce. Paired up with 2012 Skyfall Merlot, Columbia Valley, Walla Walla Washington.

    Ball of fire, meat ball with a spicy tropical tomato sauce. Paired up with 2012 Skyfall Merlot, Columbia Valley, Walla Walla Washington.
  • French fried pork strip with Sriracha sauce. Paired up with 2003 Merryvale reserve Cabernet Sauvignon, Napa St. Helena, California.

    French fried pork strip with Sriracha sauce. Paired up with 2003 Merryvale reserve Cabernet Sauvignon, Napa St. Helena, California.
  • Thai roasted pork rice. Paired up with 2003 Chateau St. Jean “Cinq Cépages” Cabernet Sauvignon, Sonoma, Kenwood, California.

    Thai roasted pork rice. Paired up with 2003 Chateau St. Jean “Cinq Cépages” Cabernet Sauvignon, Sonoma, Kenwood, California.
  • Dessert: chocolate soufflé with coconut and blueberry reduction.

    Dessert: chocolate soufflé with coconut and blueberry reduction.
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