Appetizers
Piper Heidsieck Brut Champagne
- Bruschetta, Tomato, Garlic, Basil, Mozzarella on Garlic Crostini
- Prosciutto Wrapped Cantaloupe
- Marinated Balsamic Mini Portobello Mushrooms
Butternup Soup
2004 Louis Jadot Moulin-a-Vent
Butternut Squash Soup topped with a Dollop of Spiced Whipped Cream
Roasted Red Beet Salad
Kenwood Sauvignon Blanc
Roasted Red Beets, Avocado, Orange Segments on Butter Lettuce Leaves and Orange Balsamic Dressing
Grape Gazpacho Starter
2007 Sonoma-Cutrer Chardonnay
Medley of Cucumber, Granny Smith Apples, Tomatillos, Green Grapes, Toasted Walnuts, Mint tossed with Yogurt, Grape Juice, Rice Wine Vinegar
First Entree - Salmon
2006 Sonoma-Cutrer Pinot Noir
Coho Alaskan Salmon en papillote with Caramelized Onions, Fennel, Thyme, Orange Zest on a Bed of Grilled Red, Yellow, Orange, Green Peppers
Sorbet Trio
Cranberry Blueberry, Orchard Peach, Strawberry
Second Entree - Lamb Chops
2006 Valley of the Moon Cuvée de la Luna
Grilled Lamb Chops with Mint Apple Jelly and creamy Risotto with Roasted Butternut Squash, English Peas, Red Peppers, Button & Portobello Mushrooms, Parmigiano Cheese
Dessert
2006 Lake Sonoma Winery Cabernet Sauvignon
Dark Chocolate Ice Cream, Sautéed Banana Fosters with a Drizzle of Chocolate & Raspberry Sauce wrapped in one of Gene’s Homemade Crepes
Fiji Water
