Food & wine paring
JULY 15, 2009
6:30 PM
VIETNAMESE CUISINE
paired with
EXOTIC
GLOBAL WINES
MAKE YOUR RESERVATION TODAY
714-531-2030
16161 BROOKHURST ST.
FOUNTAIN VALLEY, CA 92708
$55 PER PERSON
(TAX & TIP INCLUDED)
LIMITED SEATING
DRAWING FOR PRIZES
Xanh Bistro
Summer Wine Dinner
1st course
COCONUT CLAM
Steamed Manila clams in a light coconut juice seasoned with lemongrass & basil served with baguette
Wine: Shaky Bridge 2008 Pinot Noir Rose
Grape: 100% Pinot Noir
Region & Country: Central Otago, New Zealand
2nd course
LOTUS ROOT SALAD
Lotus roots, Chinese celery, carrots & daikon radish are escorted by rau ram and tossed with an Asian pear vinaigrette
Wine: Naia 2007 Rueda
Grape: 100% Verdejo
Region & Country: Rueda, Spain
3rd course
SEARED ORANGE ROUGHY
Seared Orange Roughy fillet with sautéed chayote are generously topped with pickled green papaya & garlic chives
Wine: Picpoul de Pinet 2008 Coteaux du Languedoc
Grape: 100% Picpoul
Region & Country: Coteaux du Languedoc, France
4th course
BRAISED OX TAILS
Braised tender ox tail on a bed of mashed taro & koralbi with rice paddy herbs garnished with watercress and finished with a balsamic reduction
Wine: Cantine Sant’Agata 2007 Ruche di Castagnole Monferrato
Grape: 100% Ruche
Region & Country: Monferrato, Piemonte, Italy
5th course
RICE WINE BALLS FRUIT COCKTAIL
An exquisite mélange of rice wine balls, lychee, jackfruit, mango & chocolate swirl