Maine Lobster Bisque: Flavored with Cream sherry and a Ciabatta crostini garnished with Mascarpone cheese and Sevruga Caviar.
Estate Syrah
2005
Dark fruit characteristics with a ripe raisin finish
Campagne Terrine: Duck breast mousse wrapped in Applewood smoked bacon, pan seared and garnished with pistachio nuts, fresh herbs, and a red grape relish accompanied by French baguette crostinis.
Barbera
Cooper Vineyard
2005
Aged for 38 months in French and American oak with big tannins
Bosque Pear and Spring Mix Salad: Lightly poached Bosque pear served with baby lettuces, Maytag Blue Cheese and toasted walnuts, with a lemon Grape Seed oil vinaigrette.
Viogner
2008
Cold Fermented with aromas of Apricot and clove spice
Grilled Center Cut Veal Chop: Served on a Fingerling Potato mash garnished with leeks and Pancetta, finished with a Cognac Morel Mushroom Veloute.
Or
Pan Seared Scottish Salmon: Served with a red potato hash garnished with Haricot Verts, sweet onion, and grilled Swiss Chard With a lobster cream sauce flavored with Pernod.
Petit Syrah
2005
Clarksburg appellation hints of jam and plum
White Chocolate Mousse: Flavored with Disaronno and garnished with Pistachio Almond flavored Tuile cookies.
White Port
2007
Derived from Roussanne grapes with a bouquet of honeysuckle, apricot, and orange peal