Tuesday June 3, 2008, 6:30 p.m

Wine Educator John McNulty is also our guest on this evening.

Amuse Bouche

Fresh, delicate, mélange of sushi

Pairings: Wakatake Daiginjo Onikoroshi sake and Yamada Pecorino 2006

First course

Alaskan wild king salmon and live scallop in onion soy dressing with a micro herb salad

Pairings: Penn’s Woods Sauvignon Blanc 2006 and Proprietors Reserve White 2006

Second course

Seared Kobe beef tataki in a yellow pepper ceviche served with a Branch Creek micro green salad in a spicy citrus vinaigrette with crisp shallots and grape tomatoes

Pairings: Penn’s Woods Ameritage Reserve 2005 and Penn’s Woods Merlot Reserve 2005

Third course

Poached daikon cup filled with uni (sea urchin), wild mushrooms and baby spinach, in a sauce americaine

Pairings: Penn’s Woods Chardonnay 2007 and Penn’s Woods White Cabernet 2006

Fourth course

Seared Foie gras over French black truffle white asparagus served with shallot demi glace and lotus chips

Pairing: Penn’s Woods White Merlot

Fifth course

Dessert

$95 per person (Does not include tax and gratuity)

contact In-House Events coordinator Christine Olmsted at 610-644-8270 seating is limited ~

Teikoku restaurant
www.teikokurestaurant.com
610-644-8270