Thursday, April 17th

Event begins at 6pm

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Cantaloupe and goat cheese salad with arugula, prosciutto, and honey; Piper Sonoma Brut Rosé

Seared Cod with snow peas; Eric Chevalier Muscadet Cotes de Grand Lieu Sur Lie

Peposo, a French stew of orzo, roasted vegetables, crushed black pepper, and wine; Ramey Cabernet

Phyllo basket filled a floral, vanilla custard and pineapple; Gundlach Bundschu Gewürztraminer