First Course

  • Creamy tomato basil soup
  • Paired with Kings Port, viognier, California

Second Course

  • Classic caprese salad
  • Paired with Casal Thaulero, pinot grigio, Italy

Third Course

  • Honey barbecue rotisserie chicken served with baked asparagus topped with feta and oven-roasted red potatoes with rosemary and garlic
  • Paired with Nicolas, merlot, France

Fourth Course

  • Strawberry cheesecake topped with chocolate sauce
  • Paired with Roscato, Rosso Dolce, Italy