Reception and 1st Course
Avocado Baby Greens Tomatoes
Olive Tapanade on Toast Squares
Viognier, La Violette, Jean-Luc Columbo '03

2nd Course
Roasted Sea Bass on Phyllo Nest
Asparagus Spears
Riesling, Hugel, Alsace '03

3rd Course
Spinach & Sorrel Custard
Proscuitto Flower
Cote de Beune, Joseph Drouhin '98

Entree Course
Tenderloin of Pork
Twice Baked Yam & Baby Vegetables
LaGrein, Trentino, Bottega Vinaia '99

Dessert
Cheese Plate with Fire Glazed Kiwi & Bananas
Gewurztraminer, reserve, Pierre Sparr, Alsace '02


Executive Chef Betsy Corrigan (818) 677-2669