WINE PAIRINGS

First Course

Crab Cakes
Lump crab cakes topped with Thai chili butter
Paired with Hogue Late Harvest Riesling, Washington

Second Course

Salmon Wellington
Salmon topped with mushroom ragout and baked in a pastry, served with a lobster cream
Paired with Cuvaison Chardonnay, Carneros

Third Course

Cowboy Sushi
24hr marinated Elk, seared and served Nigiri style
Paired with, the Jester Shiraz, Australia

Fourth Course

Lamb Lollipops
Cajun dusted then grilled and topped with a balsamic-hoisin reduction
Paired with Migration Pinot Noir, Alexander Valley

Dessert
Cheese Cake served with a Strawberry-Habanero reduction