Example Course 1

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A mixture of traditional hors devers, a trio of canapes, a non traditional beef wellington bite with a granny smith port veal reduction, a stuffed portabello mushroom canape with a traditional garlic aioli, and a chevre herb cheese canape.

Will serve on a platter so people can mill around the bar and chat.

Pair with a craft bourbon or gin cocktail.

Example Course 3

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Living butter leaf lettuce salad tossed with a roasted red pepper London fog blue cheese vinaigrette with pickled red onions.

Pair with bottle Viogner or albarino.

Example Course 5

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Mixed berry or blood orange,  zabaglione ( I will need 8 champagne flutes or stemless wine glasses with this dish)

Pair with gran marnier.

Example Course 2

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Appetizer craziness here, 

Grilled lamb lollipops with a mushroom chipotle gorgonzola cream sauce.

Seared sea scallops with a browned lemon beurre blanc.

Japanese A85 Wagyu served with a traditional citrus ponzu and fresh scallions.

Pair with a primarious pinot noir for an even blend between foods and wine.

Example Course 4

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Pan seared Wagyu bone in ribeyes served with a traditional Argentinian chimichurri.

White truffle duchess potatoes with a butter seared summer squash.

Pair with coltiers creek gsm.