Sorry but I am pretty bad at being able to sit down and write all the time but will try and do better. Here is a copy of March 5th wine and food pairing:

First Course
Kaffir Lime leaf and fresh English pea soup
with Parmesan crisp and Creme Fraiche

Domaine Riefle Bonhuer convivial 2005 France


Second Course
Niçiose Tart of olive tapenade, fresh basil, oven roasted tomatoes,
Brie, arugula and seared Ahi tuna

Bouchard Bourgogne Blanc 2005 France


Third Course
Pan seared duck breast with brandy, shitakes and black truffles
and haricot verts

Leroy Bourgogne Rouge 1999 France


Fourth Course
Braised Beef cheecks with parsnip puree and baby carrots

Guigal Chateauneuf du Pape 2003 France


Fifth Course
Passion fruit tart with pecan-filbert crust
and Honeyed Creme Fraiche

Elderton Semillon (botrytis) 2006 Australia