2017 Menu

1ST COURSE: Hors d’oeuvres

Chimichurri Shrimp Over Grilled Fruits
Pan seared shrimp marinated in a parsley & garlic pesto.
Skewered & served over grilled fruit.

Wine: Loimer Gruner Veltliner Langelois

2ND COURSE: Soup

Vichyssoise
Classic French potato leek soup served cold. Garnished with caramelized leeks.

Wine: Campos De Luz Rose Garnacha

3RD COURSE: Pasta

Lasanha De Beringela
Layers of fresh Semolina lasagna pasta with sliced eggplant.
Flavored with fontanelle, asiago & fresh mozzarella cheese.

Wine: Vista Da Regua Vinho da Familia

4TH COURSE: Salad

Bittersweet Salad
Blend of baby field greens, radicchio, toasted pecans, pears, gorgonzola dolce
with a pomegranate balsamic vinaigrette

Wine: Igardi Sangria

5TH COURSE: Entrée

Braised Pork Shank with Sauce Jue De Veau lie
Served over Double Cream Roasted Garlic Mashed Potatoes

Wine: Grayson Cellars Zinfandel

6TH COURSE: Dessert

Salted Caramel Tart Served with a Raspberry Coulis Shot
Wine: Raymond “R” Collection Merlot