DINNER PAIRING MENU FOR WEDNESDAY, OCTOBER 22, 2014

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

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

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

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