First Course
Curried Cantaloupe Gazpacho
Cucumber Relish, Basil, Bee Pollen
Paired with: Sauvignon Blanc
second Course
Eggplant & Pate
Chicken Oysters, Fairytale Eggplant, Apple
Paired with: Chardonnay
third Course
Duck Confit
5 Spice, Wild Mushroom Risotto, Pickled Cherry
Paired with: Pinot Noir
fourth Course
Tournedos of Filet
Espresso, Luxardo Cherry, Sweet Potato
Paired with: Red Blendfifth Course
Blue Cheesecake
Danish Bleu, Blueberry, Gingersnap
Paired with: Zinfandel