Beef Wellington: 6 oz. of juicy Beef Tenderloin, coated with Chicken Pate and Duxelles, wrapped in flaky pastry and baked. Served alongside Duchesse Potatoes and steamed Carrot Rosettes and Green Beans.

DUXELLES is a finely chopped mixture of mushrooms, onions, shallots and herbs sauteed in butter.

NOTE: Beef Wellington is only available cooked Medium Rare and takes 30 minutes to prepare.

deVine Wines recommends:

2005 Georges Duboeuf Brouilly (Beaujolais, France)

Soft, light & bright French Red with a nice spicy kick. $8.50 glass $40 bottle

Vegetable Wellington: Zucchini stuffed with a savoury Lentil Puree, coated with Duxelles, wrapped in flaky pastry and baked. Served alongside Duchesse Potatoes and steamed Carrot Rosettes and Green Beans. $16

DUXELLES is a finely chopped mixture of mushrooms, onions, shallots and herbs sauteed in butter.

deVine Wines recommends:

2005 Gravitas Sauvignon Blanc (Marlborough, New Zealand)

New Zealand’s top-rated Sauvignon Blanc: Bouquet evolves from predominantly gooseberry to citrus/grapefruit. Beautiful balance with a crisp acid base. $10 glass $48.50 bottle

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