Our feature this weekend is rosemary and garlic grilled Montana Lamb Chops served with Isreali cous cous, heirloom cherry tomatoes, cucumber, red onion, fava bean, feta cheese and a dijon-dill vinaigrette.  Sauteed chanterelle mushrooms, caper berries, and oil cured olives with roasted garlic aioli finish the dish.  We chose the Chappellet Mountain Cuvee Bordeaux blend as a pairing for its mouth coating tannins which integrate nicely into a rich, full body offering inviting flavors of ripe berry, spiced chocolate and toasted oak .  The aromas are lively and vibrant with layers of red fruit, rum raisin, cola, vanilla and cedar.