Hors d'œuvre reception begins at 6:00pm; Dinner starts promptly at 6:30pm.
All courses will feature Iron Horse Vineyards sparkling or still wines
$54.95 per person (excluding tax and gratuity)

RSVP to Jodi - [email protected] or call 858-488-1725, x300.

Hors d’Oeuvre Reception
Entrecôte Carpaccio
Shaved rib eye rolled with a filling of caramelized shallots, fresh arugula, aged Gouda, and rosemary-Dijon aioli

Ahi Tartar on a Crisp Wonton

Crab Dijonnaise
Served in an endive leaf

Smoked Salmon Ciabatta Canapé

2008 Wedding Cuvée Blancs de Noir Sparkling

Dinner
Seared Scallops
Maine Diver Scallops with Lavender-Thyme Beurre Blanc
2011 Rosé de Pinot Noir

Watermelon Arugula Salad
Sweet, seedless watermelon with refreshing arugula tossed in a mint vinaigrette and Balsamic reduction
2010 Unoaked Chardonnay

Duo of Filet Mignon and Lamb Loin
Filet of beef finished with a Roquefort demi-glace and Mustard Crusted Lamb Loin
Served with Pommes Dauphine and tri-color vegetable timbale
2010 Estate Pinot Noir

Dessert
French Artisan Style Cheese Plate

Baked Alaska Raspberry Crêpe

2006 Russian Cuvee Sparkling