Hors d’ oevres Reception

Artisan Cheeses

Grapes, seasonal berries, melon

Charcuterie Platter

Artisan meats, salami and dried sausage

Jumping Vines/Hamilton Oaks- Chardonnay 

1^st Course

Risotto

Shaved fennel, black berries, cacao nibs

Hamilton Oaks- White Zinfandel

2^nd Course

Duck Confit

Duck leg, mushroom duxelle, frizzled leak

Hamilton Oaks- Melange de Sud

3^rd Course

Cioppino

Scallop, lobster, tomato

Hamilton Oaks- Canyon Blend

4^th Course

Beef Medallion

Bourguignon glaze, heirloom tomato, Spanish Iberico cheese

Jumping Vine/Hamilton Oaks- Cabernet Sauvignon

Dessert

Chocolate decadence

Flourless chocolate truffle

Hamilton Oaks- Port