Boat Parade
Chef's Selection Amuse Bouche
Choose one item from each section
Beginnings
The Winery Clam Chowder
Herb-Garlic Crouton
Seared Hawaiian Ahi Tuna
Mango & Cucumber Tower, Avocado Cigar,
Cilantro-Orange Vinaigrette
The Winery House Salad
Candied Walnuts, Blue Cheese, Red Grapes,
Onions, Apples & Dijon Mustard Vinaigrette
Caesar Salad
Cherry Tomatoes, Black Olive,
Ciabatta Croutons,Tapenade Crostini
Sauteed Wild White Shrimp
Asparagus Risotto,
Lemongrass-Gerwurtztraminer Butter
Vine Ripe Tomatoes & Fresh Burrata
Micro Arugula, Garlic Croutons,
Lemon Olive Oil & Balsamic Reduction
Main Course
King Salmon "a la Plancha"
Olive Oil Mashed Purple Potatoes, Crispy Brussels
Sprouts, Tomato-Basil & Champagne Beurre Blanc
Black Pepper Crusted New York Steak
Fondants Potatoes, Roasted Fall Vegetables,
Bordelaise Sauce
New Zealand Venison Loin
Applewood Smoked Bacon, Mustard Spaetzle,
Haricot Verts & Huckleberry Essence
Beef Tenderloin & Jumbo Shrimp
Grilled Asparagus, Black Truffle Mashed Potatoes
& Bordelaise Sauce
Porcini Crusted Chilean Seabass
Butternut Squash, Sage-Parmesan Risotto &
Lemon Beurre Blanc
Grilled Australian Lobster Tail
Lemon Tarragon Lobster Cream Fettuccini,
Asparagus Tips & English Peas
Light Curried Cauliflower Steak
Roasted Butternut Squash Puree, Wilted Mustard Greens, Feta Cheese, Cranberries & Sauce Vierge
Dessert
Tahitian Vanilla Bean Creme Brulee
Fresh Berries & Chocolate Fleur de Sel Cookie
Warm Vanilla Beignets
Chocolate & Strawberry Sauce
The Winery Seasonal Cheesecake
Fresh Berries
Cranberry-Almond Crumble Bar
White Chocolate Drizzle, Spiced Eggnog Anglaise
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS