Mussels and Pate with a French Baguette
Course 1 (Light/was Course 2 but since it was hot, we started with this first):
Louis Roederer Champagne paired with the Mussels.
Mussels with slices of bread to soak up the sauce.
Pate with bread awaits.
Mussels.
A toast to friends and food...and wine (and champagne)...and...
Pate. Some of us love pate too much.
Seared Scallops in a Lemon Butter Sauce over Belgian Endives
Course 2 (Light/was Course 1):
Scallops.
Wine Pairing: Side Yard Rielsing
Excellent colors.
Herbed Steak Frites in a Mustard-Wine Sauce
Course 3 (Main):
Fries served on top.
Wine Pairing: James Cole Malbec.
Fries on the side.
Lemon Tart (Sabayon method) with a Blood Orange Sorbet and Candied Orange Peels
Course 4 (Dessert):
The whole tart! Looks very French!
Fabulicious tart with sorbet.
Inniskillin Sparkling Ice Wine paired with dessert.
An excellent way to end the dinner!
