Ponzi Winery Menu
Tuesday, March 4, 2008

Reception
2006 Pinot Gris

First Course
Sautéed Red Snapper
Citrus Poached Louisiana Shrimp "Brandade" with Vanilla White Wine Sauce

2005 Chardonnay Reserve

Second Course
Roast Fleur de Sel and star Anise cured Salmon "Osso Bucco"
Parsnip Purée and Pinot Noir Fumé

2006 Tavola Pinot Noir

Third Course
Seared Moulard Duck breast and duck confit
Flageolet Beans and Cassis, Pear, Foie Gras Essence

2005 Pinot Noir Reserve

Fourth Course
Caramelized Golden Pineapple Tarte Tatin
Lychee Nut Sorbet

2006 Vino Gelato