 1st Course Gewurztraminer Spicy Shrimp Squash & Coconut Soup 2nd Course Pinto Gris Ahi Tuna Carpaccio with Blood Oranges, Mesculin, Lemon Basil Aioli, Melon & Prosciutto Crostini 3rd Course Merlot or Pinot Noir Rosemary, Lemon & Honey Glazed Pork Tenderloin with Balsamic Reduction, Grilled Grapes, Spinach & Fontina Rissotto 4th Course Kerner Late Harvest Grapa Reisling Zabaglione with Poached Pears & Raspberries & Mascarpone Cream. |
For tickets or more information, please call 392-3331 |
