TAPAS PLATTER
Spanish cheeses, fresh figs, olives,
and salted almonds.
WINE: Martin Codax Albarino 2006

SIZZLING CHORIZO & CHILI SHRIMP
Fresh chorizo and shrimp sauteed with garlic,
red chilies, and spices, served with fresh bread.
WINE: Ecco Domani Pinot Grigio 2006

CRABMEAT AVOCADO SALAD
Jumbo lump crabmeat tossed with red onions, cilantro,
lime juice, and spices, seated on fresh sliced avocado.
WINE: MacMurray Sonoma Coast Pinot Gris 2005

SOUTHWEST SALMON
Fresh salmon crusted with southwest spices,
and served on grilled asparagus.
WINE: Frei Brothers Sonoma Chardonnay 2005

“10 CANE” LAMB CHOPS
Seared lamb chops topped with a 10 cane rum
sauce and served with blue cheese scalloped potatoes.
WINE: Red Rock Merlot 2005

DESSERT
KEY LIME CREME BRULEE
Traditional crème brulee accented with fresh key limes, garnished with dark chocolate.
WINE: Barefoot X-Dry Bubbly N/V