March Dinner

Appetizer: Boomerang Shrimp Tender shrimp lightly breaded and flash fried, then tossed in a Thai sweet chili sauce. 

Paired with Brancott Sauvignon Blanc.

Salad: Mixed greens with bleu cheese, strawberries and balsamic vinaigrette. 

Paired with Seven Daughter's White Blend.

Soup: Mushroom Soup A delicious creamy broth based soup loaded with sliced mushrooms. 

Paired with Parducci Pinot Noir

Entree: Angus Fillet A tender, perfectly grilled 4oz Angus Fillet with sauteed mixed vegetables 

and a loaded twice baked potato with sour cream, cheddar cheese and scallions. 

Paired with Clos Du Bois Merlot.

Dessert: Turtle Cheesecake paired with Sandeman Tawny Port.