First Course - Mini Beef Wellington Phyllo Pouch
Tender filet mignon and cabernet sautéed mushrooms nestled in crispy phyllo dough.
2006 Barrel Reserve Zinfandel

Second Course - Mediterranean Salad
Fresh Cucumbers, tomatoes, feta, red onion, tossed in Paulo balsamic vinaigrette.
2006 Muscat Canelli

Third Course - Spice Seared Pork Tenderloin
Vintage house spice blend rubbed pork, shitake risotto, grilled asparagus.
2005 and 2006 Private Reserve Shiraz

Fourth Course - Mascarpone Pumpkin Cheesecake
Smooth mascarpone and cream cheeses blended with Angel Riesling and fresh pumpkin.
2006 and 2007 Angel Riesling