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Food Pairing: Femme Fatale

Bordeaux Rosé, Merlot

Expert Tips

Chef Bruce Hill of Bix restaurant in San Francisco loves to serve Grilled Calamari, Pancetta and Frissé Salad Dressed with two soft-cooked Quail Eggs with this delicious Rosé.

Winemaker Esme Johnstone says, "Spicy foods go particularly well with Femme Fatale. It takes the edge off it in just the right way. But fresh Brittany Lobster simply grilled with fresh herbs is also divine!"

Appetizer

Curried Chick Pea Roti (Le Madeleine, New York)
Ceviche of Red Snapper with Avocado
(Le Madeleine, New York)
Salt Cod Fritters with Spicy Tomato Sauce
(Le Madeleine, New York)
Grilled Pork Skewers with Asian Sauce
(Le Madeleine, New York)
Organic Mixed Green Salad
Quiche
Crab Cakes
Grilled Calamari, Pancetta and Frissé Salad (pictured)
Raw Oysters
Lobster Salad

Main Course

Chipotle Salmon with Sweet Corn-Raisin-Pecan Relish(Created exclusively for Oriel by Natural Foods Chef Aja Tahari Marsh)*NEW*
Sea Bass with Citrus and Soy
Olive Oil Poached Belly Tuna with Tomatoes
(Josephs Citarella, New York)
Brittany Lobster Grilled with Fresh Herbs
Wild Scottish or Irish Poached Salmon
Sushi and Sashimi
Monkfish
Trout
Red Snapper
Halibut
Swordfish
Pasta Primavera
Thai Curry with Lemongrass
Pork

Cheese

Brebis from the Pyrenees
Roquefort

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