Our feature this weekend is grilled Elk strip loin with caper, olive, and feta; roasted carrots and fingerling potatoes tossed in a preserved lemon-oregano vinaigrette and fresh arugula with a roasted red pepper coulis to add spice without overwhelming the subtleties of the steak.  Dark cherry and blackcurrant stand out in the Bordeaux blend from Chateau Larroque with silky tannins and a velvety mouthfeel which complements the Mediterranean flavors very well.