Masion de Grand Esprit Cremant (Sparkling) 90 points James Suckling

Paired with Chef’s Choice Appetizers

First Course

Bruschetta Con Calvados
Chopped Green Apple, Hazelnut, EVOV, Organic Honey and Shaved Belvatano Cheese over Toasted Pan Rustico

Chateau St Jean Chardonnay 90 points Robert Parker

Second Course

Risotto Viola
Made with Chianti, Chanterelle Mushroom and Cilantro

Gabbiano Chianti Classico Riserva 91 points James Suckling

Third Course

Pistachio Panko Crusted Halibut
Finished with a Silky Herb Butter Sauce

Etude Pinot Noir 90 points Robert Parker

Fourth Course

Roasted Fennel & Parmesan Porchetta
Offered with a Sage Reduction and Grilled Orange

Stags’Leap Winery Cabernet 94 points James Suckling

Fifth Course (Dessert)

Homemade Blueberry Cobbler

Paired with Beringer Waymaker Red Blend 92 points James Suckling