COCKTAIL HOUR
Assortment of cheese and crackers
Wine: Il Prosecco

APPETIZER
Swiss and feta beignet on a bed of
fresh mixed greens, topped with champagne vinaigrette
Wine: Cavit Pinot Grigio

SALAD
Assorted fresh mixed greens topped with
mandarin oranges, sunflower seeds, currants,
red onion and alfalfa sprouts, with an orange chipotle vinaigrette
and raspberry vinaigrette
Wine: Glenora Riesling

ENTREES (CHOOSE ONE)
Grilled filet mignon rubbed with truffle oil, served on flavorful layers of wild mushrooms and leeks, a bacon polenta crustini and paté forestiere
Wine: Dr. Frank Salmon Run Riesling

Pan seared sea scallops on a bed of melted leeks, topped with tarragon caper butter
Wine: Kendall Jackson Collage
(a varietal blend of cabernet sauvignon and shiraz)

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

Garlic marinated duck breast, grilled and served with a wild rice and pecan pilaf
Wine: Estancia Pinot Noir

DESSERT
Mocha mascarpone Bavarian tiramisu
Wine: Asti Spumonte