The DEPOT Restaurant

And Yakima Valley’s

WINDY POINT VINEYARDS WINEMAKER DINNER

Friday, May 12, 2006, 7:30 PM

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GREETING COURSE

Seared Spanish Marcona Almonds

2004 Windy Point Riesling

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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

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SOUP COURSE

Hearty Oven Roasted Tomato & White Runner Bean Soup
with Toasted Fennel Seed and Giant Garlic Crouton

2002 Windy Point Merlot

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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

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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

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$75 per person plus tax & gratuity

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