RICO'S RESTAURANT WELCOMES YOU TO VINTAGE IMPORTS WINE DINNER FRIDAY, November 16, 2007

APERTIF WINE MILL CREEK, SAUVIGNON BLANC, 2006 FIRST COURSE SAMANTHA STARR, CHARDONNAY, 2005 "ACCOMPANIED BY" RAVIOLI FLORENTINE Stuffed with Imported Blue Cheese, Ricotta and Spinach With Blush, Butter Cream SECOND COURSE MORGAN, PINOT NOIR, 2006 "ACCOMPANIED BY" ANGEL HAIR ENCRUSTED TILAPIA With Extra Virgin Olive Oil, Parmigiano-Reggiano Cheese and Cherry Balsamic Glaze THIRD COURSE BOGLE PHANTOM, 2004 "ACCOMPANIED BY" BRAISED PRIME CENTER CUT PORK LOIN With Imported Olives, Tomato Sauce and Polenta MAIN COURSE FROGS LEAP, CABERNET SAUVIGNON, 2005 "ACCOMPANIED BY" LAMB CHOP Stuffed with Marinated Tuscan Bread Topped with White Beans, Capers and a Light Rosemary Sage Butter Sauce DESSERT COURSE J CUVEE, NV, "ACCOMPANIED BY" POACHED BARTLET PEAR With Creme Anglaise, Toasted Almonds and Swiss Chocolate Fudge Sauce