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DINNER PAIRING MENU FOR WEDNESDAY, OCTOBER 22, 2014

Appetizer

Herb Risotto with Lump Crab and Pan Seared Shrimp finished with a Seyval Buerre Blanc
   

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Salad 

Deconstructed Tuna Nicoise ~ Seared Tuna, Frenched Green Beans, Mesculan Greens,
Potato, Egg and Olive Salad Detente Vinaigrette   

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Entrée 

Roasted Pork Tenderloin & Braised Joue de Porc ~ Chambourcin Demi Glace, Whipped 
and Roasted Brown Butter Sage Sweet Potatoes, Cherry, Cranberry, and Apple Compote,
Zucchini Roulade   

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Dessert

Salted Caramel Apple Bread Pudding with Golden Apple Sabayon and Cinnamon Chantilly Cream  
   

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