First Course
Cream of Erie County Butternut Squash Soup, Apple & Raisin Crab Cake
Puréed butternut squash soup, served with an apple & raisin crab cake with butternut squash mousseline topped with toasted Austrian pumpkin seeds,
Alsace Blanc “Complantation”, Domaine Marcel Deiss, Alsace, France, 2020
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Second Course
Soufflé au Fromage, Black Truffle and Quail Egg
A blend of Ubriaco and Parmigiano-Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.
Albariño "Leirana”, Bodegas Forjas del Salnes, , Rías Baixasé·Galicia Spain, 2021
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Third Course
Seared Chilean Sea Bass Filet, Shallot & Sweet Vermouth Wine Sauce
Seared sea bass filet served over spaghetti squash, topped with a braised shallot and Sweet Vermouth wine sauce.
Gigondas, Domaine Raspail-Ay, Southern Rhône Valley, France, 2019
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Fourth Course
Roast Tenderloin of Beef, Hickory Smoked Wild Mushrooms & Roasted Bone Marrow Chimichurri
Tenderloin of beef, served with an heirloom tomato filled with cannellini beans topped with hickory smoked wild mushroom sauce, garnished with roasted bone marrow chimichurri.
Super Tuscan "Al Passo", Tolaini, Tuscany, Italy, 2018
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Fifth Course
Apple Frangipane Tart, Madagascar French Vanilla Bean Ice Cream
An apple frangipane tart filled with Ohio golden delicious apples, served with Madagascar French Vanilla Bean ice cream and an apricot glaze.
Sauternes, La Fleur Renaissance, Bordeaux, France, 2016
