Appetizer
Calamari Rellenos, Red Pepper Puree, Cilantro Chimichurri
Stuffed with Parsley, Shallots, Parmesan, and Smoked Bacon
Cupcake Sauvignon Blanc, New Zealand
Calamari Rellenos, Red Pepper Puree, Cilantro Chimichurri
Stuffed with Parsley, Shallots, Parmesan, and Smoked Bacon
Cupcake Sauvignon Blanc, New Zealand
Soup
Wild Mushroom Essence with Beef Cannoli and Horseradish Potato Filling
Melini Chianti Classico, Italy
Intermezzo
Green Tea Sorbet
Entrée Duet
Peppercorn Buffalo & Crawfish Scampi
Baby Spinach Leaves, Creamy Risotto, Heirloom Tomatoes
Juan Rojo Toro, Spain
Cheese Course
Chef’s Selection of Gourmet Cheeses and Accompaniments
Georges Dubeuf Saint Veran Chardonnay, France
Cruz de Alba Crianza, Spain
Dessert
White Chocolate & Berry Parfait with Aebleskiver Pancakes
Muscat De Beaumes De Venise, France