Valentine
February 24, 2016
6:30 pm reception
Appetizer
Baked Oysters with Spiced Tequila Butter
Foris Pinot Blanc, Oregan
Second Course
Shrimp Bisque
Elysis Vouvray, France
Entree
Pan Seared Baramundi with Caponata
Viticcio, Chianti Classico, Italy
Dessert
Creme Brulee with Saffron and Cardamom
Seifried Nelson Sweet Agnes Reisling, New Zealand
February 24, 2016
6:30 pm reception
Appetizer
Baked Oysters with Spiced Tequila Butter
Foris Pinot Blanc, Oregan
Second Course
Shrimp Bisque
Elysis Vouvray, France
Entree
Pan Seared Baramundi with Caponata
Viticcio, Chianti Classico, Italy
Dessert
Creme Brulee with Saffron and Cardamom
Seifried Nelson Sweet Agnes Reisling, New Zealand