Local Event
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