Appetizers
Rio Grill
Amuse Bouche:
Crostini with Jalapeno-Fava Bean Puree and Butter-Poached Lobster
Guajillo BBQ Quail Breasts with Pineapple Pico De Gallo
Chile-Marinated Skirt Steak Tostadita with Smoked Avocado Crema
Main Course
Tarpy’s Road House
Almond-Wood-Fired Prime New York, Herb-Crusted Canadian Salmon & Achiote Prawns drizzled with a Pinot Noir Glaze served over Sautéed Snap Peas, Julienne Vegetables & Roasted Red Potatoes
or
Vegetarian Alternate:
Grilled Vegetable Raviolis with Oven-Roasted Tomatoes, Edamame, Caramelized Onions & Bell Peppers, with Sweet Corn in a Roasted Vegetable Broth with Sonoma Goat Cheese
Dessert
Montrio Bistro
Cheese Course:
Brie de Meaux in a Box with Quince on Roquette with Whole Grain Mustard and Candied Pecans
and
Dessert Course:
Triple Chocolate Cake and Blackberry Miroir with Crème de Cassis, Crème Fraiche Sorbet
Coffee |
