Part One: What to Drink with What You Eat
June 11, 2010
The Broad Flavor Complexities of White Wines
Dinner Menu
First Course
Roasted Sweet Corn and Crab Fritters
Roasted Garlic Powder & Heirloom Cucumber Remoulade
Second Course
Bundle of Baby Greens
Peppered Goat Cheese and Candied Pecans
Vidalia Onion Vinaigrette
Main Course
Cedar Grilled Alaskan Halibut
Roasted Fennel Grapefruit Relish & Swiss Chard
Thyme Buerre Blanc and Lemon Air
Finale
Raspberry White Chocolate Flan
Gran Gala Foam and Almond Brittle
To register: amy@kentmanor.com Or call 410.643.7716
Waterfront Restaurant Kent Manor Inn and Restaurant
