Rosie and Lowell greet guests at the front door.
A view of the main dining room
	Chef/Owner David Joseph surveys the line
The first course. Vertical Kercheifs with Forager Mushrooms 3 ways; Duxcelle, Grilled and Fricasee ~ Errazuriz Sauvignon Blanc 1996, casablanca Vally, Chile ~
	Day manager Sherri makes sure we don't get thirsty
The waitstaff works to relay plated dinners from the prep area
	Course 2. Sauteed Diver Scallops on a nest of Seaweed Salad with Roasted Red and Gold Beets and Green Pea Coulis ~ Byron Chardonnay 1997; Santa Maria Valley, Ca. ~
Manager Craig making sure everything is up to expectations
	Rosie and =Mark
Course 3. Roasted Rack of Venison Chop with Parsnip & Fennel Puree, Braised Red Cabbage, Sauteed Kale, with a Cabernet Apple Cider Sauce ~ Robert Mondavi Coastal Johannisburg Reisling 1997, Central Coast, Ca ~ ~ Robert Mondavi Cabernet Sauvignon 1995, Napa Valley, Ca. ~
	Diane Weamer of Mondavi Vinyards and Sherri
Rosie and The Artful Diner
	Course 4. Market Salad of Field Greens with Maple Ver Jus and Cropwell Bishop Stilton Croutons
Chef Dave takes a breather
	Rosie and Lowell distribute door prizes
The final course. Beggars Purse of Wine Poached Seckel Pears, Austrailian Apricots, Mascarpone Cheese with a Port Wine Sauce ~ Woodbridge Portacinco 1998,Lodi, Ca. ~

Photos taken by the Blue Sky staff can be seen at:
http://blueskycafe.com/njo/gallery.html