Passed Hors d’Oeuvres

Wine: Bravium, Sparkling Rose of Pinot Noir
Duck Sausage Stuffed Dates
Ceviche Spoons

First Course

Wine: Terra d’Oro, Chenin Blanc Viognier
Seared Scallop
crawfish maux choux, pork belly lardons, Cajun rice

Second Course

Wine: Folie a Deux, Zinfandel
Venison Raviolo
zinfandel demi, sweet onion cream,
roasted cipollini, blistered heirloom tomato

Third Course

Wine: Taken, Red Blend
Bacon Wrapped Beef Tender
black truffle demi glace, scalloped potatoes,
roasted spring vegetables

Dessert Course

Chocolate Espresso Torte
Chambord raspberry sauce

Price

175.00