We started with pear champagne for me and blood orange champagne for Shannon. Then:

Amuse (appetizer): whisky smoked salmon mousse next to bergamot preserve on baguette toast

1st course: lobster purses on pea sprouts, paired with a sparkling wine

2nd course: frittata with duck & fig sausage and red potatoes, paired with a red wine

Intermezzo: champagne sorbet

3rd course: barramundi (fish) lacquered with mirin and served on a bed of couscous with a green curry sauce, paired with a white wine (I should have written which ones)

Cheese course: Andante Pianoforte paired with preserves, Torta la Serena Serra de Estrela paired with honey, and Rogue Creamery Rogue River Blue paired with apple slices and ginger biscuits, plus a white dessert wine

Dessert: Vanilla poundcake with orange custard and whipped cream

All at Nibblers, our very favorite restaurant, serving gourmet food in tapas-style portions. Nearly all organic and local foods, chosen personally by the chef.