Menu

Amuse-Bouche Butternut Squash and Apple Soup Shooter with Crème Fraîche Paired with Prosecco

First Course Beet and Goat Cheese Salad with Arugula, Candied Pecans, and Citrus Vinaigrette Paired with Sauvignon Blanc

Second Course Seared Scallops with Parsnip Purée and Brown Butter Sauce Paired with Chardonnay

Main Course Braised Short Ribs with Red Wine Reduction, Garlic Mashed Potatoes, and Roasted Root Vegetables Paired with Cabernet Sauvignon

Dessert Dark Chocolate Tart with Raspberry Coulis and Chantilly Cream Paired with Ruby Port