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Hors d’Oeuvre
Spicy shrimp beignet
Fig jam & blue cheese crostini, spiced walnut
Fried pork dumplings; black cherry sauce
Roasted butternut jalapeño bisque
Conundrum 2006, California
First Course
Pan roasted striped bass; roasted fennel celeriac puree,
spiced apple reduction
Mer Soleil “Silver” Unoaked Chardonnay 2006, Santa Lucia Highlands
Second Course
Pecan crusted yellowfin tuna; foie gras, red currant ravioli,
Blackberry gastrique
Belle Glos “Las Alturas Vineyard” Pinot Noir 2006,
Santa Lucia Highlands
Third Course
Brant Prime sirloin; yellow turnip, Yukon gold potato, gratin,
mushroom fricassee, red wine bordelaise
Caymus “Special Selection” 2005, Napa
Dessert Course
Warm apple and cranberry crisp, honey scented whipped cream
Mer Soleil “Late Harvest” Chardonnay 2002, Santa Lucia Highlands
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