Tonight’s dinner was Pan-grilled in Tahtian Olive OilYellowfin Tuna; seasoned with SI Spicy Seafood Seasoing, Lemon-pepper, lemon peel, chervil, and tarragon; and seaved with tartare sauce and for Carollee a lemon slice. Veggie was green peas with rosemary, chopped garlic, and Kosher Salt. Wine was a 2000 Vino Neceto Dos Oakies Sangiovese - cork barely colored, good ruby in color; rich nose and flavors of spicy cherries, bitumen, with adequate acidity; and a medium long, spicy, dark cherry finish. No dessert tonight.