Menu:

Reception
Eggplant and Bell Pepper Confetti Crostini, Goose Liver with Truffle Paté, Crab Mousse Bouchée, Smoked Salmon Canapé and Strawberry Flower with Brie and Pistachio
Grgich Hills Fume Blanc

Appetizer
Baby Scallops and Prawns Coquille St. Jacques Mornay
Grgich Hills Napa Chardonnay

Salad Course
Fresh Spring Lettuce and Belgium Endive lightly
misted with Walnut Basil oil and topped with
Crispy Pancetta, Chili-roasted Cashews, Stilton cheese,
Yellow Pear tomatoes and Focaccia croutons
Grgich Hills Merlot

Entree
Stuffed Tenderloin of Beef with Pink
Peppercorn-infused Mushroom Ragout,
Herb-roasted Fingerling Potatoes, Baby Carrots
with Tops, Snap Peas with Black Sesame
and Yellow String Beans
Grgich Hills Cabernet Sauvignon

Dessert
Swiss Meringue Glacé Cups filled with wild berries topped with Vanilla bean Chantilly and Chocolate Ganache
Grigch Hills Zinfandel