Matchings with Chardonnay
- Crab and Toasted Cashew Crispy Wonton, with a Mango-Ginger Sauce
- Mango Shrimp and Avocado Asian Spoons, dressed with an Apricot Vanilla Vinaigrette
- Pancetta Roasted Scallops, presented in a Coquille Shell and finished with Calvados
- Spinach, Onion and Date Fritter with braised Baby Leeks
- Sauteed Abalone finished with Lemon Brown Butter served in shell with Angel Hair
- Pastry Cornucopia with Crab filling served on greens with garnish of grapefruit, tarragon & chervil
- Salmon Filet wrapped in spinach with Cavier Cream
- Thai Krathak – Pastry wrapped Prawn with pineapple coconut relish
- Black Pepper Crusted Ahi with Cashew Beet Root Tartare
- Macadamia Rissole Chicken Tenderloin over Spring Greens with a citrus vinaigrette garnished with seasonal fresh fruit & avocado
- Smoked Salmon Cakes with Broiled Scallops Garnished with diced Pear & Apple Remoulade
- Grilled White Sea Bass, glazed with Pineapple Dijon served with Profiterole of Pineapple, toasted almond and coconut
- New Haven Connecticut Lobster Roll with Butter & Lemon
- Strawberries seasoned with cracked Peppercorns, fresh Tarragon & drizzled with honey. Served with a cheese trio of Reyes Blue, Gruyere & Mascarpone encrusted with Pistachios.
- Tender scallops in rich cream sauce served in shell rimmed with rosette of Duchess Potatoes.
Matchings with Pinot Noir
- Grilled Salmon with a Maui Onion and Shitake Mushroom Confit, finished with a Dijon Reduction and Mint Chiffonade
- Crispy Duck Confit with Grilled Portabella and Blackberry Jus
- Three Seed Crusted Ahi, Seared and Julienned, presented in a Crisp Potato Cage with Limas, Corn and Pancetta
- Mediterranean Mini Lamb Burgers with accented with Apricots and Dates, finished with a Kalamata Olive and Cilantro Mayo
- Veal Rouladen stuffed with Italian Sausage and Fennel over Pinot Demi-Glaze
- Roasted Rack of Lamb with Roma Tomato, Garlic & Pinot reduction served with Minted Fregula from Sardinia Island
- Asian Duck Spring Roll with spicy Mango Sauce
- Maguro (Ahi Tuna) presented in pouch with garlic, cracked pepper and Himalanan Pink Salt
- Roasted Free Range Chicken with a dried cherry vanilla glaze accompanied by a timble of Hunter Style Wild Rice
- Pork Tenderloin with Pinot Noir and Brandied Cherry Demi-Glaze
- Roasted Brest of Duck with a Berry Pinot reduction served over a Yam Thyme Pancake
Matchings with Syrah
- Frenched Lamb Chop with Fresh Peppercorn Crust, finished with Cassis and Syrah Reduction
- Grilled Korean Short Ribs, accented with Ginger and Orange Zest
- Eggplant Rouladen, filled with a Trio of Grilled Mushrooms, finished with a Smoked Tomato Jus
- Medallion of Pork Tenderloin, encrusted with Pecan, finished with a Plum, Thyme and Peppercorn Glaze
- Charbroiled Cornish Game Hen with a plum thyme glaze served with Pecan crusted sweet potato rosette
- Filet Mignon Brochette with black pepper poached plums served with wedge of Gorgonzola
- Spinach and Fig Fritter with braised Baby Leeks and Syrah Rose reduction
- Smoked Turkey Rillette with Pomegranate Jam
- Stir Fried Five-Spice Pork in Lettuce Cup
- Bacon Wrapped Veal with grilled peppered Goat Cheese and Hickory Sticks
- Tomatillo Chili Verde served in a nest of crispy tortilla strips
Matchings with Cabernet
- Grilled Venison Loin, thinly sliced and served on a Timbale of Herbed Wild Rice, napped with Cherry Sauce
- Seared Duck finished with a Cinnamon, Lavender Cab Reduction
- Coeur d’Alene Brandied Elk Sausage, finished with a Pecan and Roasted Grape Tomato Concasse
- Coffee and Pepper Crusted Sirloin with a Dijon Jus
- Roasted Squab with Cherry Blood Orange Cab Demi-Glaze
- Three Seed Crusted rare Ahi seared and thin sliced with crisp potato, smoked limas & corn relish
- Medallion of Pork Tenderloin encrusted with Pecans finished with a Berry Thyme & Peppercorn glaze
- Roasted Beef Tenderloin Wellington with Cabernet Demi-Glaze
- Beef French Carbonade with roasted Fingerling Potatoes and Garlic Baguette topping
- Duck Noisette with Currant Pecan Crust
- Char-Broiled Filet Mignon Medallions with Cabernet Demi-Glaze on toasted Parmesan Crostini
Matchings with Zinfandel
- Savory Ham Boulette surrounding Cave Aged Gruyere napped with an Avocado Cream and Sun Dried Tomato Coulis
- Medallion of Pork Tenderloin, topped with a Butternut Squash & Fig Puree with Cinnamon, Nutmeg Caramelized Onion
- Savory Beef, Braised Cabbage and Parmesan Ravioli finished with a Zin reduction infused with Garlic and Rosemary
- Blood Orange Glazed Chicken in Mascarpone with Candied Orange and Toasted Almonds on a slice of Manchego Cheese
- Madagascar Marinated Pork Tenderloin with Black Bean and Roasted Garlic in Tortilla
- Roasted Vidalia Onion stuffed with pulled Pork glazed with Plum Butter and served with Country Spoon Bread
- Fresh Greens in potato nest with crispy Pancetta, dried berries, chocolate brownie croutons, grated Parmesan Cheese with Coco Vinaigrette Dressing
- Basil Fettuccine with sun dried tomatoes, olives and prosciutto
Matchings with Late Harvest Wines and Ports
- Chocolate Dipped Macaroons with Artisan Cheese
- Chocolate Crepes with Port Infused Black Cherries and Creme Fraiche
- Apricot Pannecotta in a Dark Chocolate Cup
- Vanilla Ice Cream encased in Marzipan, Toasted and finished with Muscat Poached Nectarine
- Ginger & Orange Creme Brulee
- Cherry & Blackberry Jubilee with Vanilla Bean Ice Cream
- Peach Cream Crepes with Orange Zest and Viognier Glaze
- Chocolate Raspberry Sorbet with pound cake and dark chocolate grenache
- Chocolate Pecan Carmel Cream Tart topped with fresh whipped cream
- Lemon Cream Crepes with lemon zest & Sauvignon Blanc Glaze
- Blackberry Pecan Cream Parfait finished with chocolate ganache
- Fresh poached pears in chocolate fudge blankets
- Dark Chocolate Cashew Caramel Tart with fresh creme
- Cherry Blackberry Puff Pastry Tart with a chocolate carmel glaze
- White Chocolate Mousse with chocolate & carmel sauces in Champagne Flute
- Summer Berry Upside-Down Cake with Chocolate Sauce
- Chocolate Pannicotta with Bing Cherries