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Fall Harvest Feast
First Course
King Estate Sauvignon Blanc– Oregon
White Wine Oyster Mignonette in a Fried leek Nest
With Grapefruit Supreme
Second Course
Brewer Clifton Pinot Noir - Sta. Rita Hills, CA
Pomegranate Panzanella Salad
With Cornbread Croutons, Red Onion and Arugula
Drizzled with a Sweet Red Wine Vinaigrette
Third Course
Green Wing Cabernet Sauvignon - Columbia Valley, WA.
Braised Shredded Lamb and Root Vegetable Hand Pie
With Potatoes, Carrots and Onions Finished with a Natural Pan Sauce
Fourth Course
Seghesio Zinfandel - Sonoma, CA
“Turducken”
Turkey, Duck and Chicken with Sausage and Cornbread-Sage Stuffing
Served with a Turducken Gravy, Butternut Squash Hash,
Cranberry Chutney and Sautéed Haricot Verts
Fifth Course
Duckhorn Merlot – Napa Valley, CA
Slow Braised Pork Belly and Fire Roasted Corn Croquette
Served over Sauteed Vegetable Tagliatelle with a Smoked Jalapeno Salsa
Sixth Course
Schramsberg Crémant Demi-Sec – Napa Valley, CA
Warm Apricot-Walnut Pound Cake
Topped with Ambrosia Apple Chutney
Executive Chef / Proprietor – John Varanese
Head Chef – Ken Barnett
Sous Chef – Jared Ingram
Guest Speakers – John Johnson, Owner/Sommelier – The Wine Rack
McKenzie Overstreet, Wine Specialist, WSET 111. Republic National Beverage Co.