pBay Dinner, 30th January by Chef Francine

Raymond (the sommelier) and Francine (the chef) / Bev and Paul (our hosts) / Kay and Howard

Bob and Kathleen / Yvon and Karine

The Menu

Curried Yellow Pepper Mousse
Seared Scallop & Chorizo on Beluga Lentils

Huia Marlborough Gewurztraminer 2006

Grilled Tuna “Nicoise”

Pouilly Fumé 2007

Roasted Duck on Caramelized Carrot Mousseline with Chantarel Mushrooms

Fontanafredda Barbaresco Coste Rubin 2000

Lamb Fillet with Beetroot Risotto cakes, Baby Bok Choy and Morel Lamb Jus
Chateau du Glana saint-Julien Cru Bourgeois 2003

Frangipane Plum Tart with Lemon Ginger Cream
Muscat Beaumes de Venise

Mousee/Scallops/Tuna

Duck/Lamb/Plum Tart