Thank you for joining us for a special evening of wine and gourmet food prepared by Chef Eddie Sweeney of
Thank you to our generous sponsors
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Reception
Chicken Liver Pâté
Toasted sea salt ciabatta, bacon honey
Bethel Heights, Pinot Noir, Willamette Valley, OR, 2015
1st Course
Roasted Butternut Squash Salad
Prosciutto, arugula, goat gouda, truffle oil, balsamic reduction
J Moreau & Fils, Chablis, France, 2015
2nd Course
Grilled Georges Bank Scallops
Brown sugar braised Asian greens, ginger soy hollandaise
Miner, Chardonnay, Napa Valley, CA, 2016
3rd Course
Dry Aged New York Strip
Marrow bone, parsnip mashed potatoes, smoked caviar, au jus
Hall, Cabernet Sauvignon, Napa Valley, CA, 2015
4th Course
Crème Brulee
Currants, speculoos cookie butter
Chappellet, Mountain Cuvee, St Helena, CA, 2016