The DEPOT Restaurant
And Yakima Valley’s
WINDY POINT VINEYARDS WINEMAKER DINNER
Friday, May 12, 2006, 7:30 PM
GREETING COURSE
Seared Spanish Marcona Almonds
2004 Windy Point Riesling
APPETIZER COURSE
Indian Spiced Saffron Shrimp Crostini
with Crispy Curry Cauliflower Salad topped with
Toasted Pine Nuts and Gewurztraminer Marinated Golden Raisins
2005 Windy Point Gewurztraminer
SOUP COURSE
Hearty Oven Roasted Tomato & White Runner Bean Soup
with Toasted Fennel Seed and Giant Garlic Crouton
2002 Windy Point Merlot
ENTRÉE COURSE CHOICES
Shitake Crusted Rib Eye Steak
on Black Current Nan Topped with
Sundried Cherry Hoisin Glaze
2003 Windy Point 3 Points
OR
Rosemary Smoked Duck Breast
Pan Seared on Buckwheat Groat Pancakes
Topped with Radish Slaw & Sour Cream
2003 Cabernet Franc
OR
Grilled Pacific Halibut on
Dill Cucumber Salad Topped with
Caramelized Granny Smith & Radish Sprouts Relish
2004 Windy Point Riesling
DESSERT COURSE CHOICES
Miniature Tarte Tatin with Carmel Sauce
OR
Chocolate & Cracked Black Pepper Napoleons
with Layers of Milk Chocolate Mouse and
Amaranada Cherry Sauce and
2003 Windy Point Red Wine
$75 per person plus tax & gratuity
