Orfila Lotus Estate Voilgnier
TRAY PASSED HORS D'OEUVRES

Sundried Cranberries, Toasted Pecans And Creamy Roquefort Cheese
Served On Belgian Endive

Caprese Tomatoes
Cherry Tomatoes With Buffalo Mozzarella, Garnished With Basil And Pesto Sauce

Chicken Satay
Moist Tender Batons Of Chicken Quickly Sauteed Then Married With An Intensely Flavored Peanut Sauce, Garnished With Chopped Peanuts And Served Chilled

Served With A Selection Of Orfila Wines For Tasting

PLATED DINNER

Wild Mushroom Bisque

Served With 1999 Pinot Noir

Caramelized Pear And Prosciutto
A Mound Of Baby Field Lettuces Garnished With Caramelized Pear Wedges, Wrapped In Prosciutto, Topped With Gorgonzola Cheese And Drizzled With Roasted Walnut Oil And Pear Vinaigrette

Served With Estate Voilgnier Curvee "Lotus"

Bread
English Black Walnut And Fragrant Herb Rolls With Sweet Butter Rosettes

Lemon Citrus Sorbet

Roasted Beef Tenderloins
Sliced Into Medallions Served With Orfila Merlot Reduction

AND

Shrimp With Saffron Sauce

Artichoke Timbal With Roma Tomato Coulisse

Potatoes Dauphinois
Thinly Sliced Russet Potatoes Layered With Nutty Flavored Gruyere Cheese, Finely Chopped Sweet Onions And Rich Cream, Seasoned With Freshly Grated Nutmug And Garlic, Sprinkled With Parmesan Cheese And Baked Until Golden Brown

Served With 2000 Estate Ambassador's Reserve Merlot
And
1999 Ambassador's Reserve Charon

Roasted Hazelnut Mousse
Light And Smooth Souffle With Luxurious And Distinct Flavor Of Roasted Hazelnuts On A Bed Of Rich Chocolate Cake, Placed On A Painted Plate With Chocolate Stars And Port Wine Reduction With Blueberries And Orange

Served With Tawney Port

Rich And Aromatic French Roast Coffee And Decaffeinated Coffee