FRESNO ARTICHOKES Marinated artichoke hearts lightly dusted with seasoned flour and flash fried served with a spicy lemon aioli Paired with Cambria Chardonnay ( CA )
VERMONT GOAT CHEESE & BLUEBERRY REDUCTION Sharp Vermont goat cheese with rosemary & thyme , spiced pecans and honey served over a blueberry balsamic reduction with toasted focaccia
Paired with Angeline Pinot Noir Reserve ( CA )
SPINACH GNOCCHI Fresh spinach dumplings tossed with basil pesto cream sauce with sweet corn , sun-dried tomatoes and dry pomegranate seeds finished with aged shredded parmigiano
Paired with Stella Pinot Grigio ( IT )
CHICKEN POT PIE Chicken breast , served in a rich creamy with pearl onions , cremini mushrooms , English peas root vegetables and potatoes topped with a light crust and baked
Paired with Cambria Chardonnay ( CA )
PORK CHOP WITH BOURBON-CHERRY SAUCE Sweet brined 10 ounce French cut pork chop char-grilled finished with bourbon-bitter cherry sauce served with snipped green beans and Russet potato mash
Paired with Little James Basket Press ( FR )
BERRY CHEESECAKE New York style cheesecake topped with fresh berry Coulis Paired with Clean Slate Riesling ( GER )
DEVIL ’ S LATTE CREAM CAKE Three layers of dark chocolate cake soaked in Irish cream and filled with cream mousse iced with rich fudge and finished with espresso whipped cream glaze Chateau St . Michelle Chardonnay ( CA )