The dinner menu consists of a reception with bone marrow cones, squash tapenade, and steak tartar followed by a multi-course meal including lobster cous cous, seared scallops, and duck served three ways. The menu concludes with artisanal cheeses and dessert pastries. A selection of wines and drinks pairs with each course.

2. Dinner Menu Wine & Drinks
Reception
Bone Marrow Cones Korbel Brut Rose’ and Korbel Natural
Patty Pan Squash with Tapenade Cotton Candy Cocktail
Grass Fed Steak Tartar
Florida Stone Crab Melange
Menu
Main Lobster, Cous-Cous and poached Quail egg
William Hill, Central Coast Chardonnay 2009
Seared Scallops with Ginger, Persimmon and
Heirloom Tomatoes Arrowood, Late Harvest Riesling 2005
Long Island Duck three ways.
Vintage Port Reduction Primus, Veramonte, Chile, 2007
Southwestern Intermezzo
Colorado Free Roaming Bison
Ranchero demi-glace, Mezcal Béarnaise, Quintessa, Meritage, Napa Valley, 2007
Sweet Potato and Corn
Artisanal Cheeses from small Family Farms
and Accoutrements Terra d’Oro Moscato, California 2009
~ Kunik Triple Cream, NettleMeadow Goat Diary Samuel Adams Double Bock
~ Hudson Red, Twin Maple Farm Terra d’Oro Zinfandel Port
~ Shaker Blue, Old Chatham Sheepherding
Mignardise of Truffles, Macaroons, Petite Pastry
Edmeades, Perli Vineyard, Mendocino
Late Harvest Zinfandel, 2006