MEZZA Restaurant
Sat. 22nd October 2005

THE MENU

Canapés
Tuna roll with wakame, sesame, soy and wasabi
Smoked salmon mousse quiche with caviar
Mini beef samosas with mint sauce

Accompaniment Veuve Clicquot Champagne N/V (Champagne France)

1st course
Gazpacho

Accompaniment Villa Teresa Pinot Grigio 2004 (Veneto Italy)
2nd course
Tempura batter fried colossal shrimp served on a Belgium endive and watercress salad garnished with orange and dressed with balsamic vinaigrette

Accompaniment Villa Maria Sauvignon Blanc 2003 (Marlborough New Zealand)

3rd course
Cheese Soufflé
Accompaniment (not applicable)

4th course
Baked filet of black bass served on a pernod infused lobster sauce topped with a tomato confit

Accompaniment Domaine du Meix Mercury 2000(Cote Chalonnaise, France)

5th course
Certified Angus beef tenderloin pan seared gratinated with gorgonzola and roasted pecans. Accompanied by crushed fingerling potato
es, white asparagus and a red burgundy demi glaze.

Accompaniment Don Melchor Cabernet Sauvignon 2000 (Feunte Alto Chile)

6th course
Claret poached pear with vanilla ice cream and topped with a port wine/ strawberry coulis.

Accompaniment - Sandemanns Founders Reserve (Duoro Valley Portugal)