(Crab Cones)
Tasting Menu
Appetizers
Bourbon Rabbit Liver Pate with Baguettes
Crab Cones
Paired with Trumpeter Brut Sparkling
Soup
Miso Turkey Vegetable
Entrées
Kashmiri Goat Curry
Moroccan Lamb Chop with Blood Orange reduction and Couscous Timbale and Blood Orange/Fennel Relish
Paired with Cuumano Nero D'Avola
Scented warmed water for hand washing
Butternut/Sage Ravioli in Brown Butter
Bison Tenderloin Medallions in creamy Morel and King Oyster Mushroom sauce
Paired with Mazzoco Chardonnay and Beyerskloof Pinotage
Cheese Course
Dessert
Meyers Lemon Curd Meringue Tarts
Paired with Marnier Pineau des Charentes
(Meyers Lemon Curd Meringue Tart)
Thank you Sheila Nash from the MLCC for the wine pairings.
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