Appetizers

Miniature Crab Cakes with
Tarragon Remoulade and Mango Fennel Salsa
Pearmund Cellars Viognier, 2005

First Course

Fresh Chopped Roma Tomato Potage with Basil and French Rolls
Pearmund Cellars Cabernet Franc, 2003

Second Course

Baby Field Greens with
Feta Cheese, Toasted Walnuts, Julienne Apples, and Raspberries
Pearmund Cellars Riesling, 2005

Third Course

Seared Sea Scallops on a Bed of Sautéed Spinach
with Sundried Tomatoes
Winery at LaGrange Fletchers Chardonnay, 2005 Special Preview

Fourth Course

Grilled Beef Tenderloin with
Sautéed Mushrooms and Garlic Basil Whipped Potatoes
Pearmund Cellars Ameritage Reserve, 2004

Fifth Course

Key Lime Cheesecake with
Mixed Berry Compote and Vanilla Sauce
Pearmund Cellars Late Harvest Vidal, 2004

$85 + Tax & Tip,  Pearmund Cellars Winery,
540-347-3475  or  Email

Cancellations Less Than 24 Hours Before Dinner Begins Will Be Charged

Menu Subject to Change Based on Availability
Allergy Substitutions Possible – Must Discuss With Chef After Reservation is Secured

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