Hors d’Oeuvres

Beer-Batter Dipped Frog Legs with Sweet and Sour Sauce
Pearmund Cellars Varietals

Antipasto Course

Himalayan Yak Carpaccio (Raised In Aspen, Colorado)
Over Golden Nest of Yucca and Leeks with Tarragon Mustard Sauce
Pearmund Cellars Cabernet Franc, 2006

Pasta Course

Linguini With Sea Urchin Tossed In Garlic White Wine Sauce
Presented in a Prickly Black Sea Urchin Shell
Pearmund Cellars Estate Chardonnay, 2007

Meat Course

Simply Seared Kangaroo Loin,
Incredibly Lean and Tender with Full-Bodied Tannat Wine Reduction
Pearmund Cellars Malbec, 2007

Dessert Course

World-Famous Animal Crackers Surround Chocolate Hazelnut Praline Torte,
Delicious Chocolate Mousse, Hazelnut Bavarian Praline Cream, and
 Cocoa-Flavored Chocolate Sponge Cake Dusted with Powdered Sugar
Pearmund Cellars Late Harvest Viognier, 2006

$99 + Tax & Tip,  Pearmund Cellars Winery,
540-347-3475  or  Email

Cancellations Less Than 72 Hours Before Dinner Begins Will Be Charged
Menu Subject to Change Based on Availability
Allergy Substitutions Possible – Must Discuss With Chef

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