Baked Brie
Brie wrapped in puff pastry and baked golden brown with pecans and dried cherries

Served with Messina Hof’s Private Reserve Shiraz and Kendall Jackson’s Grand Reserve Cabernet Sauvignon

Crab and Avocado Salad
Lumb crabmeat, baby greens, green onions, avocado, toasted almonds and plum tomatoes tossed with a lemon-tarragon vinaigrette

Served with Messina Hof’s Private Reserve Pinot Noir and Kendall Jackson’s Grand Reserve Chardonnay

Pan Roasted Mahi Mahi
Topped with a red onion marmalade and a cilantro-almond pesto

Served with Paulo Meritage and Kendall Jackson’s Vintner’s Reserve Pinot Noir

Caramelized Apple-Mango Napolean
Caramelized apples with a buttermilk mango stack and walnut caramel sauce

Served with Messina Hof’s Glory and Kendall Jackson’s Vintner’s Reserve Riesling

Tres Leches
The classic South American dessert of a three milk soaked cake drizzled with Mexican chocolate sauce

Served with Messina Hof’s Private Reserve Papa Paulo Port