Wine Dinner November 7th, 2012 First Course Pinot Grigio Pumpkin Bisque with crispy pancetta & shrimp Second Course Chardonnay Butter Poached Local Fish with local bok choy, Mempkin Abbey oyster mushrooms, celeriac puree & sherry butter Third course Pinot Noir Braised Pork Belly with heirloom beans, carrots, Tuscan kale & coriander syrup Fourth course Cabernet Sauvignon Grilled Local Beef with truffle potato croquettes, butternut puree & bacon red wine demi Fifth course Chef’s Seasonal Dessert
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