Recipes

Hors D'oeuvres

• Oil-Cured Olive and Tomato Bruschetta with Aged Jack Cheese

Soups

• Salad of Butter Lettuce, Pear, Walnuts and Avocado

Fish

• Seared Ahi with Depuy Lentils and Arugula
• Pan Seared Halibut with a Chardonnay Ginger Sauce
• Roasted Gulf Shrimp with Fennel-Apple Salad

Meats

• Roast Loin of Pork with Pinot Noir Plum Sauce
• Grilled Lamb Skewers
• Asian Pear Relish and Grilled Lamb

Accompaniments

• Zinfandel-Cherry Balsamic Glaze
• Mango Chutney with Sauvignon Blanc

Sweets

• Peaches & Strawberries with Rosé Syrup
• Crisp Almond Cookie