- Clams and mussels steamed in a wine and butter broth with thyme and tomato.
Entree:
- Grilled giant scallops with garlic and pepper seasoning, drizzled with a wine and butter sauce seasoned with rosemary and basil.
- Grilled shrimp, paired with lemon pepper linguine. Topped with a basil tomato wine sauce, with fresh basil sprinkled on top.
- Steamed chilean sea bass, garnished with scallions and garlic.
Sides:
- Dandelion greens panfried with a wine and butter sauce.
- Asparagus panfried with a lemon and butter sauce, tossed with tomatoes.
Wine:
- A 2008 cabanon from Chateau Maylandie, located in the Languedoc.
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