2009 Spring Gourmet Evening

Pepper cured beef & aubergine rolls
Avondale Rosé

Gazpacho (chilled tomato-based soup)
Robertson Chardonnay

Oak smoked salomn, asparagus & parmesan tagliatelli
Fortress Hill Chenin Blanc

Chicken breast stuffed with garlic, rosemary & parsley
served with mushroom & sherry sauce
Boland Cuppapinochintage

Poached pear phyllo cups with lemon curd ice-cream and
cinnamon & saffron sauce
Rietvallei Muscadel