The society …
Proudly Presents
An Evening of Chateau Clinet with
Special Guest: Ronan Laborde
(Owner, Wine Maker & General Manager of Chateau Clinet)

Date: August 13th 2008 (Wednesday)
Venue: Basilico @ Regent Hotel, Singapore (2nd Floor)
Address: One, Cuscaden Road
Time: 7:30pm (Reception), 8:15pm (Dinner)

Price: Member (S$180) Guest (S$210)
Dress Code: Smart Casual

Limited to 30 pax
This event is fully booked and all further reservations will be put on waiting list.
All members who have received email confirmation of reservation are to send in their cheque payment
By the 11 August 2008 to secure their reservations.
Cheques are to be sent to IWFSS, 79 Robinson Road #25-08, CPF Building, Singapore 068897.


Menu Selection:

Please see attached Wine Degustation menu for the event.
Please indicate your preference for Meat or Fish Option.
Non indication will be presumed to be for the Meat Option.


Wine Selection:


Lenoble Blanc de Noir 2000
Fleur di Clinet 2006
Chateau Clinet 1990
Chateau Clinet 1998
Chateau Clinet 2002
Chateau Clinet 2004
Chateau Pajzos Aszu 5 Puttonyos 1993

MENU – FISH OPTIONAPPETIZER
Cacciucco of Seafood Stewed in lightly spicy Tomato Sauce with Cheese Croutons
ENTREE
Mome Made Porcini Mushrooms and Ossobuco Ravioli with Light JusMAIN COURSE
Pot Roasted Fillet of Cod Fish, Red Wine Glaze, Grilled Polenta and Peperonata StewCHEESE
Cheese Tasting: Brie, St. Maure Goat Cheese, Gorgonzola and Taleggio from the Valley served with Italian Fruit Mostarda, Muscat Grapes and toasted Pugliese BreadDESSERT
Degustation of Basilico Desserts from La Pasticceria:
Freshly Baked Basilico Pear Tart served with Marsala Wine Sabayon
Basilico Signature Hazelnut Parfait with Chocolate Sauce
Mini Affogato al Caffe’ with Cantucci Espresso
Limoncello

MENU – MEAT OPTIONAPPETIZER
Tasting combination of Beef Carpaccio with Black Truffle Dressing
Thin Sliced Veal Tonnato Piedmont Style
Air Cured Duck Breast with Cannellini Bean and Orange BalsamicENTREE
Mome Made Porcini Mushrooms and Ossobuco Ravioli with Light JusMAIN COURSE
Rotisserie Roasted and Carved Rack of AUS Lamb with Black Truffle Sauce, Grilled Polenta and Peperonata StewCHEESE
Cheese Tasting: Brie, St. Maure Goat Cheese, Gorgonzola and Taleggio from the Valley served with Italian Fruit Mostarda, Muscat Grapes and toasted Pugliese BreadDESSERT
Degustation of Basilico Desserts from La Pasticceria:
Freshly Baked Basilico Pear Tart served with Marsala Wine Sabayon
Basilico Signature Hazelnut Parfait with Chocolate Sauce
Mini Affogato al Caffe’ with Cantucci Espresso
Limoncello