An Evening of Wine & Culinary Pairings

Passed Hors d’Oeuvres: Wild Mushroom Phyllo Cups - Delicate phyllo pastry filled with a medley of wild mushrooms in a velvety sherry cream sauce.

Paired with La Marca, Prosecco, Rosé - A lively sparkling rosé with subtle hints of strawberry and citrus to balance the richness of the hors d’oeuvre

First Course: Caprese Salad with Aged Balsamic Glaze - Fresh tomatoes, fresh mozzarella, and garden basil, finished with extra virgin olive oil and a balsamic glaze.

Paired with Scarpetta Frico Rosato - A crisp and refreshing Italian rosé, offering delicate fruit and floral notes perfectly complementing the freshness of the dish.

Second Course: Seared Mahi Mahi with Coconut Cream - Pan-seared mahi mahi served over a fragrant rice pilaf, finished with a silky coconut cream sauce.

Paired with: Bonterra, Sauvignon Blanc, “Estate 23,” Organic - Bright and herbaceous, this organic Sauvignon Blanc provides a refreshing contrast to the tropical notes of the entrée.

Third Course: Angus Sirloin Steak Marsala - Tender Angus sirloin, pan-finished with a classic Marsala wine reduction, served atop creamy cauliflower purée.

Paired with: The Language of Yes,  Cuvée Sinso – A Rhône-style red blend with elegance and nuance.

Martis, Cabernet Sauvignon – Rich and structured, with bold tannins and dark fruit undertones.

 Dessert Course: Chocolate Mousse Bombe  - An indulgent sphere of White chocolate and milk chocolate mousse enrobed in dark chocolate ganache, on a thin slice of chocolate cake.

Paired with: Barrel Oak “Choc Lab” Port-Style Wine - A decadent, chocolate-kissed dessert wine with luscious notes of black cherry and cocoa.