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Wednesday, April 18, 2012
Reception 6:30 pm
Seating 7:00 pm
~Passed Hors d'oeuvres~
2010 Chardonnay, Napa Valley
~First Course~
2010 Sauvignon Blanc, Napa Valley
Dungeness Crab “2 Ways”
sweet peas, heirloom carrots
compressed mango
~Second Course~
2009 Pinot Noir, Anderson Valley
&
2009 Merlot, Napa Valley
Sous Vide Poussin
spicy cornbread “stuffing”
fried green tomato
~Third Course~
2008 Cabernet Sauvignon, Napa Valley
Roasted Creek stone Filet Mignon of Beef
sonoma mushrooms, caramelized pearl onions
pomme frites
~Fourth Course~
2009 Zinfandel, Red Hills Lake County
Tcho Bittersweet Chocolate Terrine
gingerbread, cashews, sesame
Executive Chef Josh Thomsen
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