2018 Menu

1ST COURSE

Goat Cheese Endive with Pork Belly Crouton
Wine: Graziano Chenin Blanc

2ND COURSE

Thai Butternut Squash Soup
Wine: D’Arenberg Stump Jump Riesling

3RD COURSE

Lamb Skewer served on a bed of Arugulas Marinated Tomatoes & Olive Tapenade
Wine: Skouras Zoe Reed

4TH COURSE

Garlic Infused Duck Breast Crostini
Wine: Chateau Beau Rivage

5TH COURSE

Churrasco Filet of Beef with Pebre Sauce
Served with a Sweet Corn, Bell Pepper Rice Medley
Wine: Santa Alicia Winery Carmenere Reserve

6TH COURSE

Ricotta Pastry with Orange Crème Anglaise
Wine: Savory & James Cream Sherry