Experiences
Wine Dinner
- Saturday, February 13, 2021
Hors d’oeuvres
- Passed
- Sweet pea and basil hummus crostini with pecorino and candied bacon
-
Mango tempura shrimp with lemon grass coconut cream
Poruffino Organic Prosecco
Entrées
-
Octopus salad with peppers and onions, cilantro, and lime
Dryland Sauvignon Blanc -
Seared swordfish, with curried quinoa and kale
Snitch Napa Chardonnay -
Sirloin with potato cake and herbed mushroom medley
Prisoner Eternally Silenced
Dessert
-
Crème Auglaize, Chocolate Truffle Cake Bombe
Saldo Zinfandel
