“It's Just Food” Sunday, August 23rd, 2015

cocktail hour Pinon, Vouvray, Petillant Brut, Loire Valley, France

one micro mac and fries “fish and chips” house made tofu charred scallion, mushroom dashi chinese sausage yuzu curd, basil Ontanon, Rosado, Clarette, Rioja, Spain 2012

two herb, french, gnocchi, cashew Renato Ratti, Nebbiolo, Ochetti, Piedmont, Italy 2013

three lobster, caviar, biscuit Mer Soliel, Chardonnay, Silver, Santa Lucia Highlands, California 2013

four chicken, peas and carrots Saint Clair, Pinot Noir, Pioneer Block 16, Marlborough, New Zealand 2012

five beef, jujube, pear Rust En Vrede, Cabernet Sauvignon, Stellenbosch, South Africa 2013

six sorbet medley

Menu created and prepared by Justin Woo, Executive Chef, Three Points at Sporting Club Dessert, Pastry Chef, Anna Rymer, Three Points at Sporting Club Wine Pairings by Eric Willey, Managing Partner at Cleaver & Cork