First course Butter lettuce with grapefruit and pomegranate seeds with a pomegranate molasses tangerine dressing
Main course Leg of Lamb with rosemary and garlic.
A tartan with sweet and Yukon gold potatoes in a sweet ginger sauce.
Mashed potatoes and roasted artichoke hearts.
a 1997 Beringer Private Reserve Howell Mountain Merlot and a 1991 Beringer Private Reserve Cabernet Sauvignon
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