SWEET, SPICY, SAVORY
APRIL 25, 2018
RECEPTION 6:30 PM
DINNER 7 PM
FIRST COURSE
Fried Manchego Cheese with Red Pepper Chile Raspberry Jam
paired with Dopff and Irion Cremant d'Alsace Rose Brut
SECOND COURSE
Crawfish Ceviche with Belgian Endive
paired with Boomtown Pinot Gris
SALAD COURSE
Crispy Pork Belly on Saffron Aioli with Arugula and Heirloom Tomatoes
paired with Olema Cabernet Sauvignon
ENTREE
Herb Roasted New Zealand Double Lamb Chop with demi-glaze, Saffron Aioli, and Heirloom Potatoes
paired with Cloudline Pinot Noir
DESSERT
Layered Chocolate, Mint, and Vanilla Bean Panna Cotta
See Dinner with the Chef page for reservation details.
APRIL 25, 2018
RECEPTION 6:30 PM
DINNER 7 PM
FIRST COURSE
Fried Manchego Cheese with Red Pepper Chile Raspberry Jam
paired with Dopff and Irion Cremant d'Alsace Rose Brut
SECOND COURSE
Crawfish Ceviche with Belgian Endive
paired with Boomtown Pinot Gris
SALAD COURSE
Crispy Pork Belly on Saffron Aioli with Arugula and Heirloom Tomatoes
paired with Olema Cabernet Sauvignon
ENTREE
Herb Roasted New Zealand Double Lamb Chop with demi-glaze, Saffron Aioli, and Heirloom Potatoes
paired with Cloudline Pinot Noir
DESSERT
Layered Chocolate, Mint, and Vanilla Bean Panna Cotta
See Dinner with the Chef page for reservation details.