Focusing on a bounty of local goodies including tomatoes, squash blossoms, corn, stone fruits, zucchini, fresh greens and figs, Backstreet Cafe showcases a range of flavors in this vegetarian dinner. The accompanying wines will take the palate on a journey through Europe to Spain, Italy, France and Austria.  

Reception
Green Tomato Gazpacho Shots, Eggplant-Stuffed Peppadew Peppers, Fig & Mozzarella di Bufala Bruscetta, Spiced-Rubbed Apricots, Chickpea Fries and Seaweed Sables
'09 Gratien & Meyer Brut Rose - Saumur, France

First Course
Squash Blossom Salad with mache, butter lettuce, purslane, squash ribbons, herbs, goat cheese, olive oil and lime
’10 Leth Riesling - Austria

Second Course
Grilled Avocado with a relish of slow-roasted zucchini, grilled corn and red pepper
’09 Inama Soave – Veneto, Italy
’10 Castillo de Jumilla Rose – Jumilla, Spain

Third Course
Black Pepper Saffron Tagliatelle
with smoked tomato sauce and broccollini florets
’08 Argiano "Non Confunditur" Super Tuscan – Tuscany, Italy
'08 Numanthia "Termes" - Toro, Spain

Fourth Course
Artisan Cheese Plate featuring cheeses made with vegetable rennet, house made crackers, savouries
'07 Chateau Picque Caillou – Pessac Leognan, France

Fifth Course
Pan Dowdy white peach and nectarine with raspberry Chantilly whipped cream
'10 La Spinetta Moscato d'Asti