Wine Dinner
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passed appetizers
port poached pear with blue cheese mousse
salmon rilletes with citrus jam on yukon gold potatoes
truffled lentil salad with duck confit in asian spoon
amuse bouche
scrambled scallops with caviar and smoked sea salt
2nd course
lobster bisque with smoked lobster salad
3rd course
roasted beet and goat cheese terrine with petite herb salad
4th course
sea bass two ways: pan seared over vegetable pappardelle topped with shallot onion rings and en papillote with black rice
intermezzo
champagne & pink peppercorn sorbet
5th course
beef two ways: braised short rib with creamy polenta and roasted ny strip with parsnip puree and wild mushrooms
6th course
funnel cakes with four dipping sauces
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