Chef Chase Prichard Presents:
6 Course Dinner With Paired Wines

Watercress Melon Soup with Peach Salsa
Paired with: Robert Hall Sauvignon Blanc

Mélange Of Jumbo Lump Crab Meat, Mango & Avocado in a Tropical Fruit Puree
Paired with: J Pinot Gris

Baked Brie Salad with Endive & Mesculin Tossed in Pomegranate Balsamic Vinaigrette
Paired With: Spann Chardonnay

Boneless rack of Lamb with Rosemary Relish
Paired with: Robert Hall Rohne de Robles

Macadamia & Pistachio Nut Crusted Stuffed Sole
Paired With: Domaine Caneros Pinot Noir

Chocolate Chocolate Soufflé
Paired With: Meeker Frozen Zinfandel

Please R.S.V.P with Chase Pritchard chefchase@bistro-culinary.com
Dinner shall commence at 7p.m., May 9th, 2008