Cape Cod Life Food & Wine Festival
 Five Course Dinner & Wine Pairing
At the Naked Oyster Bistro & Raw Bar
Monday June 2, 2008 at 7 pm

Baby arugula Salad tossed in Tuscan Olive Oil& 12 year old balsamic, accompanied with sliced organic strawberries & Vermont goat cheese
Paired with

Chateau St Michelle Dr Loosen Eroica Riesling 2006 Washington

Ripe, fresh and juicy, with immense generosity, brimming with mineral-scented, honey-kissed apricot and peach flavors, supple on the
finish and nicely laced with just enough acidity to keep it long and lively.

Caramelized Diver Bay Scallops with Foie Gras
Day Boat local scallops & sauteed New York Foie Gras served on a cauliflower puree served with a Port Wine Sauce
Paired with

Antinori Cervaro  della Sala Estate  Chardonnay 2005 Umbria Italy

On the nose it is fruity with clean varietal character and good vanilla flavor. On the palate is soft and well balanced, with an excellent structure.

Pan roasted Cuddy Harbor, Maine Halibut served with a Champagne beurre blanc, English peas, fava beans, corn & roasted Yukon golds
Paired with

 Erath Pinot noir 2006 Willamette Valley Oregon

Toasted praline flavors that build with intensity and finish in a seemingly endless crescendo of dark fruits and food friendly acidity.
Tannins finish soft, smooth and supple. Drink from 2008 through 2018

Herbed Crusted Angus Tenderloin, pan seared served with a Cabernet wine sauce & a roasted ragout of spring vegetables.
Paired with
 
Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon 2005 Napa
Aromas of cassis and caramel rise and give way to earthy notes of black olive, black pepper, and truffles.
Classic flavors of cassis and black cherry fill the mouth as notes of violets and vanilla linger on the finish

Dessert: assortment of mini-home made desserts
Paired with 
14 Hands Riesling 2006 Washington
Flavors of fresh peaches and Granny Smith apples fill the mouth with racy acidity & a juicy finish.

98 dollars per person plus gratuity & taxes