Valentine Dinner Prep

Here's the Valentine's menu we will serve Saturday for a party of 8:
                  
               Arrival
     Smoked Salmon Pate on Persian Cucumber slices

     Skewered Insalata Caprese

       * Chandon Sparkling Wine

              First Course

     Lobster Ravioli in Champagne Cream  Sauce

     * Chandon Sparkling Wine

  * 2009 Pear Valley Chardonnay
       
      Salad

Home Grown Spring Greens with Pear, Blue Cheese and Honeyed Toasted Pecans

             Main Course

    Spit Roasted Beef Tenderloin with Bordelaise Sauce

    Potatoes Dauphinoise 

    Grilled Asparagus

* 2003 Tablas Creek Esprit de Beaucastel

             Dessert
    Decadent Dark Chocolate "Black-Bottom" Pie with 
      Triple Sec Strawberries

        * "Thieved" Pear Valley Cabernet Franc Port

Stock for Champagne Cream Sauce

Prep has already started. Pies are in the fridge and this morning we put together the sauces for the ravioli and tenderloin. The fun part will be tomorrow!!