“Some Classics”
Five Course Wine Pairing with Cape May Winery and Vineyard

February 19, 2010

Roasted pepper, fennel and tomato with fried goat cheese.

 

Crab ravioli in a carrot ginger broth topped with a chive infused oil.

 

Classic spinach salad with mushrooms and a warm smoked applewood bacon dressing.

 

Potato wrapped salmon with a chorizo raisin demi glaze and caramelized cipolline onions.

 

Dark chocolate fondue with house made pretzels for dipping.