Haute Hut Cuisine

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APPLE-BRANDY HOT TODDIES

Starters
Brioche Crab Melts
Roman-style Chopped Chicken Liver Crostini
Spinach Salad with Bacon and ButtermilkBlue Cheese Dressing
2004 ELK COVE VINEYARDS PINOT GRIS
2003 J.K. CARRIERE WILLAMETTE VALLEY PINOT NOIR

Main Course
Beef Tenderloin with Ancho and Fennel
Crunchy Potato Wedges with Romesco
Roasted Beets with Horseradish Cream
2003 SOLÉNA PINOT NOIR GRANDE CUVÉE
2003 LANGE THREE HILLS PINOT NOIR CUVÉE

Dessert
Double-Chocolate Peanut Butter Pie

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