SAMPLE MENUS | Four Course with Wine Pairing
Baked Local Crab Cake ~ with Charred Pineapple Salsa, Micro Greens and Cilantro Oil ~ 2004 Stony Bay Sauvignon Blanc
Roasted Butternut Squash Bisque ~ with Nutmeg and Crème Fresh ~ 2004 Sonoma-Loeb Chardonnay
Sautéed Red Grouper ~ with Roasted Purple Potato’s, Baby Squash, and a Roasted Garlic and Thyme Beurre Blanc ~ 2004 Sobon Estate Viognier
White Chocolate Bread Pudding ~ with Fresh Berries and Blueberry Coulis ~ 2003 Argyle Sparkling Wine
