STARTERS

RADDICHIO & KALE SALAD
With Roasted Bees, shaved Brussels Sprouts, sweet Breakfast Radish and Apple Cider Vinaigrette
Pietra Santa Pinot Grigio’10

CRAB & ARUGULA SALAD
Crab & Arugula in a crisp Parmesan Cup with sundried Tomato Vinaigrette, Roast Peppers and toasted Pinenuts
Concha Y Toro “Casillero Del Diablo” Viognier’12

DUCK CONFIT RAVIOLI
Tender homemade Ravioli with Duck Confit, Chevre, Candied Walnuts,
Spinach and Sundried Cherry-Marsala Cream
Folie A Deux Pinot Noir’12

MAIN COURSE

GROUPER
Oven roasted with Cajun seasoning and served with a Leek Potato Cake,
grilled Pepper Rings, Red Onion Remoulade and Micro Herbs.
Ferrari-Carano Fume (Sauvignion) Blanc’12

PORK ROULADE
Tender Roast Pork Loin rolled with Wild Mushroom-Brioche stuffing and served
with Apple-Poblano Chutney, Winter Squash and Maple-Pecan Butter.
Chateau Ste. Michelle Reisling’11

CHILEAN SEA BASS BITES
Tender Sea Bass pieces pan seared and served over creamy Tuxedo Orzo
with Parmesan crusted Heirloom Tomatoes and Honey Dijon Glaze
Talbott “Kali Hart” Chardonnay’11

DESSERT

WHISKEY BREAD PUDDING
with Vanilla Ice Cream and Golden Raisin Compote

WILD BERRY CRÈME BRULEE
with Whipped Cream and fresh Mint

CAPPUCINO TORTE
with White Chocolate Ganache