First Course

Pine Ridge Chenin Blanc/Viognier – California

Steamed Shrimp Dumpling

Swiss Chard, Pickled Hakurei Turnip, Dashi Broth

Second Course

Windracer Chardonnay - Mendocino, CA

Sweet Potato Pumpkin Seed Croquet

Frisee Lettuce, Watermelon Radish, Pomegranate, Pear Vinaigrette

Third Course

Archery Summit “Vireton” - Pinot Noir - Columbia Valley, WA.

Fall Squash Stew

Bacon, Stewed Tomato, Red Skin Potato, Cremini Mushroom,

Smoked Crème Fraiche

Fourth Course

Morgan Syrah – Central Valley, CA

“Turducken”

Turkey, Duck and Chicken

Sausage and Cornbread-Sage Stuffing, Turducken Gravy, Butternut Squash Hash,

Cranberry Chutney, Haricot Verts

Fifth Course

Mullan Road Cabernet Sauvignon – Columbia Valley, WA

Grilled Elk Chop

Wild Rice and Bone Marrow Panzanella, Brussels Sprout-Potato Hash,

Blackberry Demi

Sixth Course

Black Stallion Meritage – Napa Valley, CA

Pumpkin Pie

Espresso Anglaise, Chocolate Dipped Pretzel, Spiced Whipped Creme

Executive Chef / Proprietor – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram

Guest Speakers – John Johnson, Owner/Sommelier – The Wine Rack

Jane Hale, Wine Specialist, Republic National Distributing Co.