Passed Hors d’oeuvres

Stuffed Mushrooms with Gorgonzola
Fried Won Ton Skins with Spinach & Artichokes
Sesame Chicken Stuffed Cherry Tomatoes with Chicken
Chutney Salad
Paired with Estancia Sauvignon Blanc

Appetizer

Roasted Shrimp on a Warm & Spinach Corn Salad with Roasted Red Pepper Sauce served in a Red Corn Tortilla Shell
Paired with Wild Horse Pinot Noir

Salad

Tossed Romaine in Walnut Vinaigrette with Toasted Walnuts &
Grilled Asparagus in a Radicchio Cup
Paired with Franciscan Chardonnay

Entrée

Roasted Flank Steak stuffed with Sweet Peppers & Onions Served with a Jalapeno Pepper Jack Cheese Sauce
Or
Grilled Salmon Boursin (Boursin Cheese & Sauteed Spinach & Sun-Dried Tomato Sauce)
Both Served w/Steamed Green Beans Tied with Lemon & Roasted Pesto New Potatoes
Paired with Mondavi Cabernet

Dessert

Chocolate Macadamia Nut Terrine with White Chocolate
Mocha Sauce
Paired with Ravenswood Lodi Zinfindal