Seven Course Wine Pairing Dinner

(Wines Not Provided)

Charcuterie (pear, apples, dark chocolate, assorted cheeses)

Caesar Salad in Fresh Baked Tortilla Bowls (Sauvignon Blanc)

Butternut Squash Ravioli in Brown Butter Sage Sauce (Chardonnay)

Steak and Blue Cheese Flatbread (Merlot)

Intermezzo: Lemon Sorbet

Pan Seared Duck Breast with Fig Sauce (Cabernet Franc)

Marinated Steak (Cabernet Sauvignon)

Cherry Tart (Moscato)