Chocolate Indulgence

Hosts: Jean and Dale

Starters:
     Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
     Grilled Shrimp with Bittersweet Chocolate Romesco Sauce
     Wines: Burgans (sp?) Albarino 2006 (Spain)
                Helix Syrah (Reininger) 2004 (Washington)

Palate Cleanser:
     White Chocolate Coconut Ice Cream
      Basil Sorbet

Salad:
     Mixed Greens with Citrus Vinaigrette, Sliced Banana, and Cocoa Nibs
     Wine: Kestrel Estate Viognier 2005 (Washington)

Entree:
     Cocoa Dry Rub Leg of Lamb with Mole
     Herbfarm Cornbread
     Sauteed Greens
     Wines: Rulo Syrah 2005 (Washington)
                VaPiano Syrah 2005 (Washington)

Finale:
     Chocolate Single Malt Scotch Torte
     Wines: Ferreira Dom Antonia Reserve Port (Portugal)
                MA Mas Amiel Cuvee Speciale (aged 10 years) (France)

Pacific Northwest Dinner

Hosts: Mark and Dorte

Appetizers:
     Beggar's Purses stuffed with:
             Warm Goat Cheese and Chives
             Gorgonzola, Walnut, and Red Pepper Filling
     Palmeroas: Proscuitto and Parmesan Stuffed Pastries
     Wine: Doug and Peggy
               Dale and Jean

Salad:
     Roasted Fennel Crab Cakes and Red Pepper Rouille on a bed of Mixed Greens
     Wine: John and Monique

Main Course:
     Sauteed Pork Medallions with Port, Cherries, and Rosemary
     Roasted Asparagus
     Eggplant Timbale with Mushroom Risotto
     Wine: John and Monique
               Dale and Jean

Dessert:
     Bitter Orange Chocolate Mousse
     Wine: Doug and Peggy

St. Patrick's Day Dinner

Hosts: Doug and Peggy

Appetizer: "Dublin Lawyer"--Lobster (but maybe a NW version using Dungeness 
crab) sauteed with Jameson whiskey and cream.

Wine suggestion:  Light, crisp, cold and maybe Sparkling.  (like a winter 
day...in Dublin,      perhaps??) Mark/Dorte and Monique/John


Fish Course:  Salmon with Cider and Cream

Wine Suggestion:  Surprise us! Jean/Dale and John/ Monique

Meat Course:  Beef in Guinness

Wine Suggestion: Something that will stand up to this robust and earthy 
dish.  Sounds like it will be a loud and raucous dinner, eh?  Dorte/ Mark 
and Jean/Dale

Dessert:  Homemade plum ice cream and Irish Coffee
Wine suggestion: Jameson Irish Whiskey!!  We've got that covered......

Retro Dinner

Hosts: John and Monique

Appetizers:
     Crab Crostini with Chives and Creme Fraiche
     Blue Cheese and Caramelized Onion Squares
     Wine: Doug and Peggy
               Mark and Dorte

House Salad:
     Arugula Salad with Figs, Proscuitto, Walnuts, and Parmesan
     Wine: Dale and Jean

Blue Plate Special:
     Emeril's Kicked Up Meatloaf
     Caramelized Shallot and Sage Mashed Potatoes
     Green Beans with Wild Mushrooms
     Roasted Squash with Amaretto-Sage Sauce
     Wines: Doug and Peggy
                 Mark and Dorte

Dessert:
     Pumpkin Pie Two Ways
        Butter Pecan Toffee Pumpkin Pie
        Citrus Pumpkin Pie with Grand Marnier Cream
     Jello Mold with Fruit Cocktail
     Wine: Dale and Jean

Ethiopian Dinner

Hosts: Jean and Dale

injira bread

Southwestern Dinner

Hosts: John and Monique

Appetizers:
     Grilled Shrimp with Feta, Cilantro, and Lime
     Fruit Salsa and Chips
     Wines: Gruet Blanc de Noirs (New Mexico)
                Domaines Schlumberger Grand Cru Saering 2002 Riesling (Alsace)

Salad:
     Cactus, Chayote, and Green Apple Salad
     Wine: Martinsancho Rueda Verdejo (Spanish)

Main Course:
     Red Chili Crusted Filet Mignon with Wild Mushroom Ancho Chile Sauce
     Blue Corn Posole Sopapillas and Honey Butter
     Wines: Un Vino de Alejandro Fernandez Condado de Haza..Ribera Del Duera Denomocion de Origen (Spanish)
                Maquis Lien 2003 (Chile)

Dessert:
     Moist Chocolate Polenta Cake
     Wine: Le Cloes de Paulilles Banyuls Rimage 2003 (French)

Morrocan Dinner

Hosts: Doug and Peggy

Bastilla

Main Course: Tagine

A Taste of Brazil

Hosts: Jean and Dale

Appetizers:
     Empadinhas com Caipirinhas     (Empanadas with Brazilian Cocktail with Cachaca)

First Course:
     Sopa Fria de Feijao Preto     (Cold Black Bean Soup)
     Pao de Queijo     (Cheese Rolls)

Main Course:
     XinXim com Malagueta Pepper Sauce (Chicken and Shrimp Stew with Malagueta Pepper Sauce)
     Farofa com Mantiega e Ovos Banana Frita (Manioc Meal with Butter and Egg and Fried Bananas)
     Couve (Sauteed Kale)

Dessert:
     Avocado Gelato
     Simple Brazilian Cookies

Raclette Dinner

Hosts: Kim and Mark

Starter:
     Mixed green salad with Parmesan Balsamic Vinaigrette

Main:
     Raclette of marinated chicken, beef, and lamb with spring vegetables, potatoes and a variety of European cheeses (herbed gruyere, raclette, fontina, manchego)

Dessert:
     Grilled mango, banana and pineaple slices served over homemade vanilla ice cream with honey

Asian New Year's Dinner

Hosts: John and Monique

Appetizers:
     Rock Shrimp Lollipops with Spicy Almond Sauce (americanized vietnamese)
     Vietnamese Spring Rolls with Peanut Sauce and/or Chili Sauce (Vietnam)
     Wines: Alsace Domaines Schlumberger Grand Cru Saering 2001 Riesling
                2001 Erdener Treppchen Riesling Auslese

Soup:
     Authentic Chinese Hot and Sour Soup
     Wine: Clay Station Viognier 2003

Main Course:
     Khmer Stir Fried Ginger and Beef (Southern Laos)
     Stir Fried Chicken and Holy Basil (Thailand)
     Steamed Green Beans
     Steamed White Rice
     Wines: Chateau Ste Michelle Cold Creek Vineyard Riesling 2003
                 Domaine De Mourchon 2001 Seguret Cotes Du Rhone Villages

Dessert:
     Tahitian Vanilla Creme Brulee
     Wine: Domaine Meriwether 1999 Oregon Sparkling Wine Brut Capt Wm Clark Cuvee