Wine Down Dinner
Friday December 11th, 2009
The Craft and Science of Cooking
with Chef Lenny DeGeorge
assisted by Chef Tony Marotta,
Chef Marilyn Smith,
Chef Jim Phillips
featuring Award Winning
Azzaro French Wines

Sparkling Reception
6:30 PM

First Course
Olive Oil Poached Scallop with Olive and Caper Relish
Roasted Fingerling Potato, Hummus
Wine: AZZARO Sauvignon Blanc

Second Course
Perfectly Cooked Egg
with Chicken and Mushroom Confit and
Chicken Skin Gremolata
Wine: AZZARO Cinsault

Third Course
Filled Pasta with Oven Roasted Butternut Squash,
Brussel Sprouts and Truffled Honey Brown Butter Sauce, Chopped Pistachios
Wine: AZZARO Chardonnay

Intermezzo
Passionfruit and Guava Sorbet with Coconut Foam

Main Course
Sirloin of Beef and Braised Chuck
with Parsnip Green Onion Hash and Russet Puree
Wine: AZZARO Cabernet Sauvignon

Dessert
Gingerbread Carrot Cake with Pomegranate Egg Nog Ice Cream,
Slow Cooked Carrots and Poached Plums

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