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Jimmie Heuga Dinner Menu

Wines Menu Photos
Dinner Program [pdf file] Over the Years [excel spreadsheet]

Appetizers
Charles Heidsieck Brut Reserve Champagne
Shrimp Cocktail
Potato Skins,
Cream Cheese with Red Pepper Ancho Chili Jam

Waldorf Salad
2005 Curtis Winery Viognier
Fruit Salad Waldorf with Fiji Apples, Celery, Mandarin Oranges,
Craisins, Candied Pecans in Yogurt

Gazpacho Soup
2004 Montevina Terra d’Oro Sangiovese
Cold Soup blend of Tomatoes, Cucumbers, Bell Peppers, Spices

Starter
1988 BV George Latour Private Reserve
Cabernet Sauvignon
Carpaccio with Shaved Parmesan, Capers, Arugula, Extra Virgin Olive Oil

First Entrée
2005 Kenwood Reserve Chardonnay
Seared Albacore Tuna encrusted with Macadamia Nuts with Mango Salsa,
Jasmine Rice, Grilled Asparagus with Rosemary Peppercorn Olive Oil

Sorbet Trio
Trio of Mango, Raspberry & Zesty Lemon

Second Entrée
2004 Valley of the Moon Cuvée de la Luna
Grilled Filet Mignon
Baked Tomato
Baby Red Potatoes, Chopped Garlic, Dijon Mustard, Brie
Sauteed Mushrooms in a Red Wine Reduction Sauce

Dessert
2006 EOS Late Harvest Moscato “Tears of Dew”
Pears topped with fresh Raspberries & Whipped Cream drizzled with Moscato

Fiji Water

Coffee, Espresso, Sandeman 20-year Tawny Port, Amaretto di Saronna

Mark the date for next year's dinner— September 27, 2008.

Shrimp Appetizer

Waldorf Salad

Carpaccio

Poached Pears


 Potato Skins Appetizer

Cream Cheese with Red Pepper Ancho Chili Jam

Gazpacho Soup

Seared Albacore

Sorbet

 

 

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