San Diego Wine-Louis Latour Wine Dinner

Hors'Doeuvres Reception

Simmonet Febvre Cremant de Bourgogne, Pinot Noir NV

First Course - Panzanella rustic bread and Heirloom tomato salad with Bufala mozzarella balloons.

Louis Latour Meursault Blanc '03

Second Course - John Dory with basil spaetzle and sauteed pea tendrils, white cannelloni beans with a roasted tomato beurre blanc.

Louis Latour Puligny Montrachet "Les Truffieres" 1er Cru '01

Third Course - Lamb Loin served with homemade egg pasta, English peas, roasted cauliflower, dijon sherry cream sauce and shaved Chinese black truffles.

Louis Latour Marsannay Rouge '05

Intermezzo - Tropical sorbet with pineapple, coconut, mango, papaya and a toasted coconut tuile cookie.

Entree Course - Osterich roulade stuffed with oyster mushrooms, spinach and St. Andre triple-creme cheese served with roasted Oca red cherry potatoes and a black cherry demi-glace.

Louis Latour Chateau Corton Grancey, Grand Cru '99

Dessert - Carmalized apple crepe with a botrytised riesling sabayon

Wairau River Botrytised riesling, Marlborough '98