“Appy Happy”
Five Course Wine Pairing with Cape May Winery and Vineyard

March 26, 2010

Potato bacon with seared scallop.

 

Roasted veal meatballs on garlic toast with caramelized shallots and spanish blue cheese.

 

Lobster spring roll with hoisin,  plum Sriracha dipping sauce.

 

Seared Long Island duck breast over wild rice pilaf, finished with a  reduction of champagne grapes.

 

Peter Shields Inn Bananas Foster.