COCKTAIL HOUR
Assortment of cheese and crackers
Wine: Sparkling wine

APPETIZER
Seared scallops on a bed of braised fennel, topped with orange Pernod sauce
Wine: Cavit Pinot Grigio

SALAD
Assorted fresh mixed greens topped with mandarin oranges, sunflower seeds, dried cranberries and raspberry vinaigrette
Wine: Wagner Riesling

ENTREES (CHOOSE ONE)
Beef filet on a bed of roasted tomato
béarnaise, topped with sweet potato straw
Wine: Kendall Jackson Vintage Reserve Cabernet Sauvignon

Poached salmon on a bed of black bean relish, topped with an orange chipotle vinaigrette
Wine: Estancia Pinot Noir

Roasted eggplant lasagna baked in a garlic béchamel sauce, topped with sautéed cherry tomatoes
Wine: Napa Ridge Pinot Noir

Goat cheese pesto stuffed chicken breast, roasted and topped with fresh tomato basil salad
Wine: Kendall Jackson Chardonnay

DESSERT
Roasted Bosc pear in a delicate pomegranate sauce
Wine: Tawny Port