Hors d’oeuvres:

Crostini with Carr Valley Snow White Goat Cheddar – American Cheese Society 2008 “Best in Show”, prosciutto Americano, fig jam

Belle Chevre Fresh Goat with tomato and piquillo pepper marmalade

Grilled Laura Chenel Cabecou filled grape leaves, grilled rustic bread and assorted olives

Filo with wild mushrooms and Vermont Butter & Creamery Cremont

Wine: Loxarel Cava

Salad:

Organic baby spinach salad with strawberries

Cypress Grove Midnight Moon and strawberry balsamic vinaigrette

Wine: Dr. Konstantin Dry Reisling
 

Entrée:

Lamb and artichoke brochette over dandelion greens with Capri Smoked Goat Logs and olives 

Wine: Italio Cescon Pinot Noir

Dessert:

Belle Chevre Fresh Goat Cheese panna cotta with kumquats


Wine: Herman Moser Zwaigelt

 


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