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The menu so that Susan's guests knew what they were eating and drinking | |
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Black sheep creamery cheese selection, homemade
three pepper crackers (Lampong black pepper, long pepper, and Tazmanian
pepper berry with fleur de sel salt), almonds, grapes, olives, and
walnuts. Wines: 2009 Renegade Wine Co. Grenache, 2013 Alexandria Nicole Cellars Albarino, 2001 Fidelitas Meritage |
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Soup |
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Carrot and ginger soup with Black Sheep
Creamery fresh sheep's milk cheese, and basil chiffonade. Salt:Black lava salt Wine: 2011 Eight Bells Sangiovese |
Salad |
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Vertical salad of mixed greens, fresh
mozzerella and sliced tomato with a three pepper cracker and violet
balsamic vinaigrette. Salt: Marlborough flake salt Wine: 2011 Ross Andrew Meadow |
Three peppers and salt |
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Three peppers for crackers: long pepper (lower left), Lampong black pepper (center), Tasmanian pepper berry (right), and The Meadow fleur de sel (top left) |
Main Course |
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Smoked pork loin roast with macerated cherries,
cherry, maple syrup, Syrah sauce, and Lampong black pepper, with ginger,
stir fried vegetables and rice, garnished with fresh oregano. Salt: Maple smoked salt Wines: 2011 Alexandria Nicole Cellars Carmenere, 2012 Dusted Valley Cinsaut |
Dessert |
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Chocolate layer cake with cherry whipped cream
filling and ganache, with macerated cherries and cherry, maple syrup,
Syrah, and Lampong black pepper sauce. Wine: 2005 Quady Red Muscat |