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• Hors d'Oeuvre
  • Warm Beet Dumplings with Sweet Grass Dairy Goat Cheese Vinaigrette
  • Roasted Prosciutto di Parma–Wrapped Dates with King Island Dairy Discovery Ash Blue Cheese and Georgia Rome Apple Syrup
  • Apple-Braised Niman Ranch Pork Belly Sliders with Tellicherry Peppercorn–Cured Bacon, Cornbread, and Aged Cheddar
  • Demi-Cured Diver Scallop Cocktail with Avocado Mousse and Pickles
  • Wood-Grilled Bouchot Mussels with Fennel Confit, Black Garlic, and Tasso Ham Crisps
  • A fine Champagne will be served during this reception.
• Dinner
  • Brie de Meaux in Kataifi with Arugula and Vanilla and Ginger–Spiced Oranges
  • CHALK HILL VIOGNIER 2009
  • Country-Style Pâté with Olive Oil–Poached Figs
  • FOLEY & JOHNSON ROSÉ 2009
  • Sous Vide Wild Salmon with Crispy Skin, Baby Beets, Smoked Caviar, and Pinot Noir Reduction
  • FOLEY TWO SISTERS PINOT NOIR 2009
  • White Oak Pastures Beef Short Ribs with Black Kale, Smoked Pepitas, and Golden Hubbard Squash Tortellini
  • KULETO ESTATE FAMILY VINEYARDS CABERNET SAUVIGNON 2008
  • Chocolates El Rey White Chocolate Crème Brûlée with Spiced Pumpkin, Warm Banana, and Georgia Pecan Cigar
  • EOS ESTATE TEARS OF DEW LATE HARVEST MOSCATO 2010
  • Mignardises