Executive Chef
Edward Fluck
WINE RECEPTION
WINES
Chateau de Campuget Rose
Dopff & Irion Pinot Blanc
Joseph Drouhin Pouilly Fuisse
Renato Ratti Nebbiolo
Laforet Pinot Noir
CHEESE BOARD
Taleggio (Cow's Milk) Bergamo, Italy
Uniekaas Aged Gouda (Cow's Milk) Netherlands
Gabietou (Sheep/Cow's Milk) Pyrenees Region, France
Mahon (Cow's Milk) Menorca, Spain
Lambs Chopper (Sheep's Milk) Holland * organic cheese
MENU
Roasted Beef Tenderloin with a Remoulade Sauce
Chicken and Vegetable Gyoza garnished with Green Onion, Sliced Almonds and Black Sesame Seeds drizzled with a sweet and spicy Hawaiian sauce
Olive Tapenade and Red Bell Pepper Crostini
Trout Mousse on Lavash
Dates, Goat Cheese, Fresh Thyme wrapped with Prosciutto
**All food made from scratch by the chef with organic ingredients whenever possible