40th Anniversary Dinner and Dance

Reception

Hors d'oeuvre by Executive Chef Eduardo Castillo

Schramsberg Blanc de Blanc 2016

Ridge Santa Cruz Mountains Red Blend 2002

Château Cantemerle Grand Cru Classé Bordeaux 2000

Menu

First Course

Foie Gras, pumpkin seeds, beet and apple puree, brioche crisp

Terlato Family Vineyards Friuli Friulano 2017

Second Course

Chilled Surf and Turf

Grilled scallop, Meyer lemon cauliflower puree, beef tartare, celery leaves salad

Sonoma Cutrer Rose of Pinot Noir 2018

Third Course

Prosciutto wrapped monkfish tournedos, Parisian gnocchi, braised cipollini onions, red wine jus

Magnums Font Villac Saint-Emilion Grand Cru (100% Merlot) 1995

Fourth Course

Herb de province lamb loin, king oyster mushroom, charred carrots, and fresh peas, lamb jus

Gaja Magari Super Tuscan 2014

Fifth Course

Beef short rib Bourguignon style

Grgich Cabernet Sauvignon 2013

Dessert

Assorted Cheeses, Honeycomb, Small Chocolate Petite Fours display

Dows Vintage Port, half bottles 1989

Music by The Triple "T" Variety Band