Sesame Bread (Gluten-Free), serve with: Konteki Pearls of Simplicity Daiginjo Sake (USA) or Tosai Living Jewel Sake (Japan)
Pear Quinoa Salad with Warm Toasted Walnut Dressing, serve with: Deutz Rose Champagne (France) or Jean Michel Sorbe Reuilly (Rosé Wine, France)
Coconut Cupcakes (Gluten-Free), serve with: Lemon Sparkler Cocktail – in a shaker muddle 1 lemon, quartered and seeded. Add ice, 2 oz of Gekkeikan Sake (Japan), 1 oz of simple syrup; shake, strain into glass and top with sparkling wine. Garnish with a lemon wheel.
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