SAMPLE
–CHOICE OF STARTER–

NUT CRUSTED BRIE
fig jam, toast points, balsamic drizzle
Matanzas Creek Winery Merlot, 2007

JUMBO LUMP CRAB and Corn Fritters
butter lettuce cups, smoked chili dipping sauce
Domaine Mark Kreydenweiss Pinot Blanc 2007

heirloom tomato and roasted fennel SOUP
chili oil
Mer Soleil Winery Chardonnay 2009

MIXED GREEN SALAD
shaved red onion, feta, toasted almonds, balsamic vinaigrette
Carruth Cellars Sauvignon Blanc, 2010

SAVOR
–CHOICE OF ENTREE–

MAINE LOBSTER CRUSTED FILET MIGNON
garlic potato puree, market vegetables, red wine port reduction
Perry Creek Vineyards “Altitude 2401” Cabernet Sauvignon, 2008

pan seared yellowtail snapper
slow roasted tomatoes, marinated artichokes, crisp fingerlings, citrus buerre blanc
Merryvale Winery Starmont Chardonnay, 2009

slow braised pork shoulder
creamy polenta, sauteed greens, red onion marmalade
Earthquake Zinfandel, 2009

INDULGE
–CHOICE OF DESSERT–

tahitian vanilla bean cheesecake
strawberry sauce, crushed pistachios
Esoterica Late Harvest Viognier 2006

decadent chocolate cake
bittersweet chocolate ganache, chocolate gelato
Fonseca Bin 27 Port NV

butterscotch budino
salted caramel, lightly whipped cream
Snow Farms Vineyard Vidal Blanc Ice Wine, 2008