Grilled marinated sea scallops in orange over fennel confit Brunoise of Provencale vegetable in a saffron tomato dill sauce
Wine: Bodegas Laukote Rioja Blanco 2009
* * * * * *
Basque Cassoulet Mediterranee (Spanish style)
Wines: Celler Xavier Clua Mas d'en Pol Negre 2010
Pago de San Gabriel Zubiola 2007
* * * * * *
Roasted goat cheese with fresh herbs
Grilled eggplant in phyllo dough and roasted tomato
in a black olive infusion
Wine: Quinta Dona Matilde Reserve 2007
|