1st Course

baked brie and puff pastry with honey & pistachio and granished with mixed greens and apples, paired with JCA Cuvee Sparkling Wine

2nd Course

pan-seared Chilean Sea Bass with coconut fennel citrus sauce and braised swiss char, paired with Butter Chardonay

3rd Course

grilled hanger steak with herb-roasted potatoes and asparagus with chichurri sauce, paired with Caymus Cabernet Sauvignon

4th Course

chocolate espresso pots de creme with flourless chocolate torte, paired with Prisoner Cabernet Sauvigon