Here's the menu . . .

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Hors d’ Oeuvres 

Chef Jason Dady and Staffs’ Seasonal Offerings

Pannier Champagne, NV
Chateau Haut Rolland Bordeaux Blanc, 2006

1^st Course 

Mixed Greens Salad with Texas Goat Cheese, Granny Smith Apples, Candied Pecans and Champagne Vinaigrette

Collin Bourisset Pouilly Fuisse, 2006

2^nd Course 

Maple Leaf Farms Duck Confit with Orecchiette Pasta, Toasted Garlic Breadcrumbs and Parmiggiano Reggiano

Rene Boulay Chateauneuf-du-Pape, 2005

3rd Course 

Cast Iron Seared Beef Tenderloin with Meyer Lemon-White Bean Puree, Brussels Sprouts, Baby Carrot

and “Cara Cara” Red Navel Orange Bordelaise

 (Cooked Medium Rare-Medium, No Exceptions Please !!!)

Chateau Cos d’Estournel, 1994
(From the Cellar of the San Antonio Bailliage)

4th Course (Alternating Desserts) 

“Soufflé” Inspired Nutella-Dark Chocolate Cake with Creamy Peanut Butter Mousse and House Made Caramel

“White Chocolate Cheesecake” with Sour Cherry Syrup, Raspberries, Candied Walnuts and Shortbread Cookie

Chateau Padouen Sauternes, 2005

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