This Evening’s Menu

5:30 pm. Champagne Social – Deinhard Lila Brut (Germany)

6:00 pm. Homemade chicken soup with herb spätzle.

Served with Chamisal Unoaked Chardonnay (California)

 

Fall Harvest Salad

Fresh wild greens with a light apple cider vinaigrette accompanied by

cider-marinated apples, sharp cheddar and toasted walnuts.

Served with Evolution by Sokol Blosser (Oregon)

 

Entrée

Roulade of pork stuffed with wild mushrooms in a mushroom wine sauce.

Puree of potato and turnips with roasted garlic and fresh butter.

Green beans sautéed with apple-smoked bacon and onions.

Served with Valley of the Moon Pinot Noir (California)

 

Intermezzo: Raspberry-lemon sorbet.

Served with Astoria Lunge Rose of Prosecco (Italy)

 

Dessert

Chocolate caramel cream torte. A rich chocolate cake filled with

homemade caramel cream topped with a layer of

dense homemade caramel and topped with toasted walnuts.

Served with Osborne Pedro Ximénez Sherry (Spain)