Alice in Wonderland
Wine Down Dinner
Friday March 27th, 2009
with Chef Steve Fratto

In conjunction with the novel written by
English author Lewis Carroll
each course drew inspiration from the
peculiar and anthropomorphic
creatures in his fantasy world.

Sparkling Reception
6:30 PM

Alice eats magic mushrooms
to become small to follow
the White Rabbit down the hole.

Wild Mushroom and Rabbit Confit
on Soft Parsnip and Potato
in Candied Shallot Reduction
Wine: S. Lorenzo, Toscana ( 80% Sangiovese, 20% Cabernet Sauvignon to turn up the volumn)

The Mock Turtle received its name
from a popular dish in the Victorian period.

Mock Turtle Soup
Wilted Greens in Creamed Vegetable Stock
w/ Peas and Fresh Mint
& Hard Boiled Egg on Croustade Garnish
Wine: Carta Nevada Cava ( A bit of sparkle for texture)

The Queen of Hearts inspired the
Salad Course along with
the Knave of Hearts who stole the Tarts

Gorgonzola Dolce Tart
on Hearts of Romain & Belgian Endive w/
Smoked Tomato & Carrot Vinaigrette
Wine: Terre di tuffi, Toscano Bianco ( A white Chianti for a change)

The Mad Hatter's Tea Party Shooter
Chai Tea & Spiced Rum Intermezzo

Our Main Dish
is taken from the classic
English Roast Dinner

Roasted Ribeye w/Horseradish Sauce,
Yorkshire Pudding,
Asparagus & Minty Peas
Wine: Baron Phillippe de Rothchild, Escudo Rojo ( A blend of Cabernet Sauvignon, Carmenere, Syrah and Cabernet Franc )

Our dessert comes from the end of this classic story when Alice in order to return to her normal size must eat the magic cake.

Fresh Strawberry Shortcake
"It can make you big"

Six Courses, Five Wines
$62.50 per person includes tax & service

by Reservation Only
Limited Seating

Signature by the Lake
Catering and Special Events
407-931-1303 www.signaturebtl.com - roy@signaturebtl.com