Fried Brussels Sprouts
With bacon and parmesan. Served with garlic aoili.
Pairing: Blanchet Pouilly Fume Sauvignon Blanc
Peach Tarragon Sea Scallops
Pan-seared sea scallops with fresh, homemade peach tarragon puree.
Pairing: Horton Tower Series Viognier
Served on a bed of baby romaine with rice noodles and garlic ponzu sauce, topped with scallions and crispy wontons.
Pairing: Armani Schiava Rose Vallagarina
A mini beef tenderloin medallion served atop smoked gouda mashed potatoes with roasted zucchini and squash.
Pairing: Crossfork Creek Merlot Yakima
Raspberry Molten Lava Cake
With raspberry coulis and vanilla ice cream.
Pairing: Fonseca 20 Year Tawny Porto