RICO'S RESTAURANT WELCOMES YOU TO BARTOLOMEO PIO WINE and SPIRITS WINE DINNER FRIDAY, MARCH 30th, 2007

APERTIF WINE Mac MURRAY RANCH, PINOT GRIS, 2005 FIRST COURSE J. LOHR, CAROL'S VINEYARD, SAUVIGNON BLANC, 2006 "ACCOMPANIED BY" BAKED CHILEAN SALMON Stuffed with Tangelo and Venezuelan Crab Meat with Grand Marnier Orange Sauce And Toasted sliced California Almonds SECOND COURSE DUTTON-GOLDFIELD, DUTTON RANCH, CHARDONNAY, 2003 "ACCOMPANIED BY" COLLOSAL SCALLOPS With Grilled Cinnamon Pineapple and Chardonnay Sauce THIRD COURSE WORTHY, SOPHIA'S CUVEE, MERITAGE, 2004 "ACCOMPANIED BY" RISOTTO allo SCOGLIO with Shrimp, Scallops and Baby Clams with Marinara Sauce MAIN COURSE LOUIS M. MARTINI, LOT 1, CABERNET SAUVIGNON, 2003 "ACCOMPANIED BY" GRILLED LOIN of YELLOW FIN TUNA With Sun Dried Cherry Sauce and Sweet Fried Anise Polenta DESSERT COURSE ROSENBLUM CELLARS, LATE HARVEST VIOGNIER,RIPKEN RANCH, NV "ACCOMPANIED BY" WARM CINNAMON BAKED PEACH TART With Sugar Glazed Pecans, Fresh Blueberries and Vanilla Ice Cream