Hors d’oeuvre

Cheese Soufflé
Parmesan and Manchego
cheese soufflé served with a guava sauce

Escolar Spoons
Hawaiian escolar fish
served with a bacon molasses concassé

Baby Lamb Chops
Pennsylvania baby lamb chops with a roasted garlic


Seafood Course
Oven Roast Shrimp
Gulf shrimp on a bed of julienned
chorizo sausage rose zinfandel beurre blanc

2005 Pedroncelli Zinfandel Rose


Poultry Course

Vietnamese Quail
Semi boneless Bob White quail marinated
with traditional Vietnamese spices, steamed and fried - Scallion cakes

2004 Longview Zinfandel Adelaide Hills “ The Mob”

2003 Blaauwklippen BVS Zinfandel


Main Course

Grilled Bone-In Rib Eye
Omaha Black Angus prime bone-in rib
eye steaks, aged for fifteen days grilled over mesquite and
hickory flames served with a rosemary Ridge zinfandel reduction –
Anna potatoes

Trio of 2003 Ridge Vineyards

Pagani Ranch Independent Ponzo Vineyards


Dessert Course

Warm Chocolate Cake
Warm chocolate cake served with
spiced blackberries and vanilla ice cream

Chateau Potelle Zinie Late Harvest Red