First Course by The Capital Grille
Grilled baby romaine salad with feta, mixed berries and citrus poppy seed dressing.
Paired with: Kia Ora Marlborough Sauvignon Blanc
Second Course by Truluck’s
Shrimp Campechana with tomato, avocado and cilantro lime corn tortilla chips.
Paired with: Hugues Beauvignac Picpoul
Third Course by Timpano
Fiore de porcini pasta with fennel sausage and parmesan broth.
Paired with: La Sacrestia Nebbiolo
Fourth Course by Morton’s
Braised short rib with baby onions, roasted carrots and sour cream mashed potatoes.
Paired with: Amici Cabernet Sauvignon Napa
Fifth Course by The Grateful Palate Catering & Events
Strawberry napoleon with white chocolate, mascarpone vanilla and Chantilly cream puff pastry topped with strawberry.
Paired with: Martinez Fine Ruby