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Goat Cheese, Roasted Garlic and Vegetable Tart |
Paired with 2005
Brut |
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7:00 pm Dinner |
Roasted Red Pepper
Soup with Fennel and Lemon Cream |
Paired with 2006 Viognier |
Seared Atlantic Salmon with Warm Lentil Salad and Chive Beurre Blanc |
Paired with 2006 Chardonnay |
Medallion of
Beef Tenderloin with Potato-Scallion Cake, Parsnip Purée, and Glazed Winter Vegetables with Green Peppercorn Sauce |
Paired with 2005 Merlot |
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Dessert |
Warm
Bittersweet Chocolate Torte with Crème Anglaise |
Paired with 2006 Late Harvest Cabernet
Franc |
Coffee |
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Four-Course Meal paired with King Family Vineyards
wines, passed hors d'oeuvres reception, and coffee. $100 per person all inclusive (meal, wine, tax, and tip) Prepaid Reservations Required. |