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First Course

Rillette of Sole

Confit of sole, sour cream, dill, lemon, garlic, radicchio, elderflower drizzle

or

Burrata Cheese Caprese (Vegetarian Option)

Fresh Burrata Cheese, vine ripe tomatoes, red pesto, basil, rustic Italian bread toast points

COR Cellars, Alba Cor Celilo Vinyard, WA, 2018

Second Course

Traditional Pasta Bolognese

Spaghetti, ground beef, Italian sausage, tomato, onion, garlic, basil

or

Polenta Cake (Vegetarian Option)

Roasted beet medallions, cassis drizzle

Famiglia Pasqua, Veneto Passimento, IT 2016

Third Course

Beef Wellington

Prime grade filet, Dijon mustard, prosciutto di Parma, mushroom duxelles, puff pastry, roasted potato, demi-glace

or

Mushroom Risotto (Vegetarian Option)
Seasonal wild mushrooms, arborio rice, garlic, shallots, grilled asparagus, parmesan cheese

J.L Chave Selecion, Mon Coeur Cotes du Rhone, FR 2018

Fourth Course

Pineapple and Caramel Apple Trifle

Grilled pineapple, caramel apple, ladyfingers, crème anglaise

Capitello Wines, Muscat, OR 2019