~ 1st Course ~
Butternut Squash soup flavored with vanilla and
cinnamon and garnished with a rasher of pork cracklings.
2008 Schug Pinot Noir, Carneros, California
~ 2nd Course ~
Cornmeal-dusted deep-fried juicy Oysters served with a corn and lima bean succotash with a mélange of peppercorns inside a cornucopia of tortilla.
2009 Christophe Buisson Pinot Noir, Bourgogne, France
~ 3rd Course ~
Oven roasted Cornish Game Hen served
atop a cranberry and pancetta wild rice with patty pan squash
and completed with a golden raisin- sage gastrique.
2009 Soleńa Grand Cuvée Pinot Noir, Willamette Valley, Oregon
~ 4th Course ~
Braised Pork with a plum bersage served over a double pumpkin
risotto and accompanied by sautéed peppered Brussels sprouts.
2009 Momo Pinot Noir, Marlborough, New Zealand
~ 5th Course ~
Strudel rolled puff pastry with raisins, brown sugar and walnuts
baked to perfection and drizzled with a licorice infused honey.
2007 Villa Wolf Pinot Noir, Pfalz, Germany
$65.00
~Executive Chef Heath Higginbotham ~