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California Red Wine and
Food Tasting
February 28, 1986
One Seating at 7:30 p.m. Leathercoat’s California Red Wine and Food Tasting will consist of a five course dinner featuring selected California red wines with dishes chosen to complement the special characteristics of each wine. THE MENU Grilled Marinated Virginia Goats Cheese with Preserved Tomato, Confit Garlic, Fresh Thyme Served with Grilled Bread Grgich Hills Zinfandel Alxander Valley '82 Small Stew of Lobster, Shrimp, Scallops, Mussels, and Monkfish with Fresh Shiitakes and Dried Morels Charles Shaw Gamay Beaujolais Nouveau 1985 Roasted Fresh Quail and American Foie Gras Served with a Salad of Mixed Beans, Red Onions, and Ham Winery Lake Pinot Noir’81 Intermezzo Loin of Lamb with Zinfandel, Garlic, and Tomato Accompanied by a Potato and Black Truffle Tart and a Small Vegetable Ragout Robert Mondavi Cabernet Sauvignon Reserve’80 Pear and Pipo Creme Strudel - Ficklin Port $60.00 Per Person Exclusive of Tax and Gratuities Dinner: Wednesday-Saturday 5:30 p.m.-9:30 p.m. Sunday Brunch and Dinner: 12:00 noon-7:00 p.m. Reservations suggested (703) 253-5286 / D.C. metro (703) 471-5327
_Loudoun & Stuart Streets, The Plains, Virginia
87.2%