Amuse Bouche
Hot Roast Squash Gel Cube with Apple Caviar Served on a Spoon

Course 1
Shaved Fennel and Frisee Salad
Served on a Bed of Fried Shoestring Root Vegetables with Chardonnay-Apple Vinaigrette Topped with Beet Foam
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Chardonnay Lavan 2008 : This bright-edged Chardonnay is subtly influenced by the oak barrels it fermented in. It’s redolent of pears and apples, which evoke the apple caviar and Chardonnay/apple vinaigrette it will be served with.

Course 2
Olive Oil Poached Flounder
Rolled with Puttanesca Style Paste in a Light Tomato Sauce with Grilled Polenta and Ratatouille
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RED C Cabernet Sauvignon 2008: This fruit-forward red wine is lush-textured and quite juicy. It's a perfect match for anything made with olive oil and tomatoes.

Palate Cleanser
Moscato Sorbet on a Tuile Cone

Course 3
Deconstructed Beef Wellington
Sous Vide Beef Cooked for Seven Hours Stacked with Portobello Mushroom, Red Bell Pepper, Puff Pastry, Fried Onion Strings Topped with a Sauce Perigourdine Sphere Sitting on Pommes Carlos
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Covenant Cabernet Sauvignon 2008: This single-vineyard Cabernet is beautifully balanced, with layers of dark fruit framed in silky smooth tannins. Rich, red meat is a perfect match here, especially when its enhanced with earthy truffles.

Pre-Dessert
Sweet Bites

Course 4
Pear Frangipane Tart