1st Course
Seared Scallop
Lobster Cream, Basil
Paired with Nickel and Nickel "Truchard" Chardonnay
2nd Course
Prosciutto Wrapped Filet Au Poivre
Roasted Garlic, Rosemary Potatoes
Paired with Bella Union Cabernet Sauvignon
3rd Course
Amaretto Olive Oil Cake
Orange Scented Whipped Cream, Toasted Pistachio