Corte Riva Wine Dinner
Thursday, July 17th, 2008 7 pm

Tray Passed CanapÉs

Heirloom tomato gelee with marinated buratta cheese
Oyster ‘shooter’ with fresh grated wasabi, ponzu and bonito
Buffalo tartare on crostini with dates and dried tomato

First

Quince Mustard lacquered grilled quail with peppered
peaches, and sweet onion bacon marmalade
Cabernet Sauvignon

Second

Roasted Texas Nilgai antelope with ginger, apricots,
glazed couscous and zinfandel sauce
Zinfandel

Third

Merguez spiced roasted Squab Breast with eggplant, heirloom tomato goat cheese tian and sauce romesco
Petite Syrah

Fourth

Grilled New Zealand elk tenderloin with creamed morel mushrooms, candied lemon, pommes maxim and
"Pata Negra” Jamon Iberico
Merlot

Dessert

“Coffee and Beignets” Chicory coffee and praline soufflé with
warm beignets

$175 per person
not including 8.25% tax and 18% gratuity
payment required at time of reservation
valet, wine, and six course menu included in cost



No smoking; no use of cell phones or other electronic devices in the dining areas. Smoking and cell phone use are permitted only in the valet area of the restaurant.