2nd Course
Stagecoach Terrine
Terrine of Smoked Duck, Black Truffle
with a Pinot Noir Jelly and Amber Plumb Relish
2006 Russian River Valley, Pinot Noir

3rd Course
Kick Ranch Rib Eye
Black Pepper, Sesame Crusted Wagyu Beef, Glazed on Cabernet Pudding
On Pan Braised Winter Squash
Accompanied by a Wild Berry Spring Roll
2005 Napa Valley, Cabernet Sauvignon

Intermezzo
Grapefruit Tarragon Sorbet

Entrée
Ulysses Duet
Lamb Osso Bucco Country Style, served with Merlot, Blueberry Venison Sausage
and a Vidalia Onion Marmalade
2006 Marchiori Vineyard, Argentina, Malbec

Dessert
Lindsay Estate Pear
Toasted Almond, Pear Bavarian
Encapsulated in a Pulled Sugar Pear
Served with a 10 Cane Spiced Triangle
2000 Aszu, Tokaji, Hungary

Menu Created and Prepared By Executive Chef Michael Norton
and His Award Winning Culinary Team