Friday June 27th, 2008
New Orlin's All Seafood
"Sicy not Hot"
Wine Down Menu
with Chef John Charles
Chuck 'GianCarlo' Hoover

Sparkling Reception 6:30 PM
Veuve du Vernay - France

1st Course

She Crab Soup w/ Crabmeat Tower
in a Potato Crust Cup
Wine: Pirineos Mesache Blanco
This is a unique blend of 35% Old Vine Macabeo,
35% Gewurztraminer and 30% Chardonnay
a rich, crisp, bright wine as exuberant as the
Pyrenees mountains where they were born.

2nd Course

Pan Seared Sea Scallop
w/ Butter, Garlic, Parsely Extract
on Angel Hair Pasta in a Green Tomato Crown
Wine: Terre di Tufi
A Super White Tuscan blend of 80% Vernaccia,
7% Chardonnay, 7% Malvasia, 6% Vermentino
it is ripe and exotic with a luscious texture and lingering finish.

3rd Course

Fried Oyster in an Avacado Cup
on Diced Hearts of Palm and Shaved Iceberg
w/ Fruit Salsa Garnish
Wine: Menage a Trois Rose
A Napa Valley CA
blend of Merlot, Syrah and Gewerztraminer
Crisp, Fruity and Aromatic, perfect with this course.

Intermezzo

Honeydue
Cantelope and Watermellon rounds
on Stawberry Sherbert in Sparkling Wine

Main Course

Leek Wrapped Braised Grouper
in Cheesed Collard Greens
on Corn Cake w/ Creole Sauce
Wine: Septima Malbec
Aromas of Plums and Blackberries
w/ hints of Herbs, soft tannins
w/ Vanilla Nuance

Happy Ending

Layered Poached Peaches
on Caramel Cake
w/ Honey Sauce and Ice Cream

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

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