San Francisco Bay Area Wine-Provencal Inspired-Seafood Extravaganza

SIX-COURSE PRE-FIXE DINNER $48.95

Tuesday, April 15th & Wednesday, April 16th 2008

Castro Point Restaurant 383 Castro Street, Mountain View

RSVP at (650) 964-4515 during our business hours, or send us an e-mail at Castro_Point@Yahoo.com for your reservation (which is highly recommended and appreciated, since our indoor seating capacity is strictly limited at 40!)

Bring your own bottle of wine or wines and the corkage fee is waived. Otherwise, you can choose to have the Sommelier Christine Tran’s wine pairing selections. The cost is an additional $24.95 for the wines paired with this week’s PROVENCAL INSPIRED – SEAFOOD EXTRAVAGANZA. The wines chosen are from the wine region of Provence in southeastern France.

First Course

Fresh Trio of Oysters on the Half Shell with Three Tantalizing Sauces

yuzu mango vinaigrette • shallots and jalapeno salsa• champagne sauce

Second Course

Fried Calamari with Harissa-garlic aioli

Accompanied with Italian roasted peppers and a scrumptious smoked-Harissa-garlic aioli dipping sauce

Third Course

Grilled Octopus

Accompanied with caramelized onions, fresh sliced fennel and heart of palm transfused in delectable champagne roasted garlic-Dijon mustard vinaigrette

Fourth Course

Ratatouille with Merguez

Ratatouille is a hearty mixture of fresh tomatoes, onions, zucchini, eggplant, and red and green bell peppers that is cooked with olive oil, thyme and garlic to create a sensational sweet and chunky Provençal vegetable stew.

Merguez

A superbly flavored spicy lamb and beef sausage from North Africa

Fifth Course

Bouillabaisse Marseillaise Et Rouille

Our twist on this flavorful and savory fish stew with a saffron fume

broth, jumbo shrimps, scallops, clams, mussels, crab legs,

and sea bass served with house-made croutons and rouille

Rouille:

A pungent and rustic sauce from Provence used as a condiment to Bouillabaisse. It is a creamy sauce of garlic and hot pepper.

Sixth Course

Provençal warm Apple Tart

House-made apple tart on a buttery puff pastry; served warm and topped with vanilla ice cream

PS: Don't forget to make your early reservation for the upcoming Wine Tasting Event with wines from Palmaz Vineyard on Saturday 19, 2008, and come for our Saturday and Sunday Brunch on the patio, basking in the warming sun of California's Spring while it lasts!