Martin Ray Wine Makers Dinner

Sunday, February 25, 2001

2:30 PM

Laslow’s Northwest

First Course Reception

Oysters on the Half Shell

Ponzu and Tobiko Crisp Polenta

with Goat Cheese and Carmaelized Onions

Wine:  Roederer Estate vintage tete de cuvee sparkler

L’Ermaitage Brut 1994

Second Course

Savory Winter Squash Custards with

Butter Poached Maine Lobster

Braised Leeks and Apple Cider, Verjus Reduction

Wine:  “Mariage” Chardonnay ~ Russian River Valley 1999

Third Course

Tea Smoked Columbia River Farms Squab

Green Lentils and Sweet and Sour Eggplant

Wine:  Diamond Mountain Merlot 1998

Fourth Course

Grilled Porcini Crusted Lamb Loin

Potato Mushrooms Pave’

Winter Greens

Lardons

Rosemary Scented Demiglace and Shaved Black Truffles

Wines:  Saratoga Cuvee Cabernet Sauvignon 1998

Santa Cruz Mt. Cabernet Sauvignon 1997  Wine Spectator 95pts

Diamond Mountain Cabernet Sauvignon 1997  Wine Spectator 97pts

Library Cabernet Sauvignon Vintage Announced at Dinner

Fifth Course

Cheese Course

Reblochon and Tumalo Tomme

Dried Cherries

Roasted Beets

Wine:  “La Montana” Pinot Noir 1998