Reception
A selection of hors d'oeuvres including Duck En Croute, tender seared breast
of Long Island Duck and Dried Fruit Compote atop Cambozola Bruschetta and
Cucumber Ceviché, Citrus-marinated Scallops nested in Fresh, crispy Cucumber Cups
Sofia Blanc de Blanc NV

Soup Course
Lobster Cappuccino with Biscotti, rich creamy Lobster bisque served with a
crisp Biscotti of Lobster
2005 Bianco Pinot Grigio

Salad Course
Slices of Tomatoes atop Peppery Watercress, Julienne of Palomino Summer
Sausage, Fresh Basil and Pear-infused Balsamic Vinaigrette
2006 Diamond Collection Chardonnay

Intermezzo
Limoncello Ice, cold and tart

Entree
Petite Florentine, aged Premium Angus Tenderloin stuffed with Feta and Baby
Spinach with Madiera Glace de Viande over Portobello Frits and Dijon Mashed Potatoes
2005 Diamond Collection Cabernet Sauvignon
2004 Rubicon Estate Cask Cabernet Sauvignon

 Dessert
Framboise Chocolate en Crouté, light Raspberry Mousse cased in Belgiun
Chocolate over Zabaglione of Framboise eau-de-vie
2005 Director's Cut Zinfandel

Reservations NLT noon, November 28