Reception
Passed Hors D’ Oeuvres

Smoked Salmon Bon Bons
Shrimp Tempura with Ponzu Dipping Sauce
Minature Beef Wellington
Vegetable Spring Roll, Sweet and Spicy Chili Sauce
Apricot and Brie Quiche
Chestnut Puree and Port Cranberries on Crispy Wontons
Smoked Duck Breast with Cinnamon Currant Glaze
Raisin Pecan Crostini with Stilton Mousse
Naveran Cava Reserva Blanc de Blanc, Cataluna Spain NV

First Course

CORIANDER-SPICED TUNA SASHIMI
Naveran Cava Reserva Blanc de Blanc, Cataluna Spain NV

Second Course

SWEET POTATO RAVIOLI
black truffle Pecorino, toasted pumpkin seeds, sage brown butter sauce
Matanzas Creek Chardonnay, Sonoma Valley 2005

Third Course

ORGANIC SCOTTISH SALMON
butternut squash hash, applewood smoked bacon, scotch & lobster cream
Hamilton Russell Chardonnay, Walker Bay South Africa 2006

Entree

PRIME TENDERLOIN OF BEEF
seared herb polenta, onion “Alfredo,” tomato fondue
"Firehouse Red", Columbia Valley 2005

Dessert

Seasonal Dessert Tasting
Coffee & Tea Service