Archived Article By Tom Fitzmorris Originally published November 4, 2006 Click here for the current edition Windsor Court Pairs Lobster, Foie Gras, Wagyu Filet Mignon,  And Zaca Mesa Wines Next Tuesday, we have an opportunity to see just how good this Mike Collins, the new executive chef of the Windsor Court Grill Room, really is. There's a wine dinner involving the wines of Zaca Mesa, with the president of the winery, Brook Williams, in attendance. He's bringing all his best stuff, including some rarities. Here's the menu: Hors d’oeuvres Z Gris Rosè Mousseline & Bisque Of Nova Scotia Lobster, Sevruga Caviar & Crème Fraiche Zaca Mesa Chardonnay Rilette & Torchon Of Sonoma County Foie Gras, Kabocha & Figs Zaca Mesa Roussanne Black Trumpet Mushroom Crusted Gulf Scallop With Roasted Chantrelles And Truffle Butter Zaca Mesa Viognier Trio Of American Kobe Beef: Braised Short Rib, Wagyu Filet Mignon & Modern Tartare Zaca Mesa Z Three Cheese Tasting Zaca Mesa Syrah The Art Of Chocolate Zaca Mesa Black Bear Block Syrah The price is $95, plus tax and tip--so, about $125. Make the reservation at 523-6000. Ask to be seated at my table (if you like). I'll be there all alone. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com