Menu:

Reception
Hors d’oeuvres Display of Marinated Scallops
with Red Pepper sauce and Mango relish
and Champagne-marinated Melon
and Cucumber Rondelles
2006 Napa Cellars Sauvignon Blanc

Appetizer
Tangerine and Soy-braised Back Bacon dressed with Sweet Red chili sauce
2005 Napa Cellars Merlot

Salad Course
Heart of Romaine with Walnut, Pear and
Stilton cheese dressed with Black Raspberry
sauce and Aged Balsamic syrup
2006 Napa Cellars Chardonnay

Entree
Tenderloin of Beef Chasseur, with a
Medley of Mushrooms Risotto and
Grilled Spring Vegetables
2005 Napa Cellars Cabernet Sauvignon
2005 Napa Cellars Zinfandel

Cheese Course
A selection of Cheeses from igourmet.com
Montevina Terra d’Oro Zinfandel Port

Dessert Course
Chocolate Panna Cotta with a
Champagne and Fruit gelee
Coffee and Tea