Wednesday, December 18th

Event begins at 6pm

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Coconut shrimp salad with mixed green, orange segments and cashews tossed in a passion fruit vinaigrette; Graham Beck Brut, South Africa

Sole meunière, floured and fried sole filet with haricot vert; Domaine A. Cailbourdin ‘Les Cris’ Pouilly Fume, Loire Valley, France

Seared duck breast medallion, sweet & sour plum sauce, and celariac fondants; Sean Minor Pinot Noir, Sonoma Coast, California’

Grilled beef tenderloin skewer, Point Reyes blue cheese cream sauce and roasted fingerling potatoes; Clos de Luz ‘Massal 1945’ Cabernet Sauvignon, Chile

Dulce de Leche & vanilla napoleon; Domaine Rolet Poulsard ‘Vieille Vignes’, Arbois, France