Introduction

Assorted Fruits, Cheeses and Paté

Chandon Sparkling Rose, USA

Appetizers

Crab and Cucumber Salad

St Urbans Hof Piesporter Gold Kabinett, Germany

Shrimp Noisette

Brancott Reserve Sauvignon Blanc, New Zealand

Sweet Potato Gnocchi

asparagus cream sauce

Antinori Champogrande Orvieto, Italy

Wild Mushroom and Veal Tart

demi glace

Wild Horse Pinot Noir, USA

Intermezzo

Coconut Sorbet

Entrees

Pork Tenderloin

shallot raspberry sauce with grilled zucchini and roasted potatoes

Chateau de la Chaize Brouilly, France

Tournedos of Beef

Bordelaise sauce with golden beets and scallion, shallot potatoes

Rodney Strong Cabernet Sauvignon, USA

Dessert

Zabiaonne

Harvey's Orange Sherry