Passed Hors D’oeuvres
Whipped Ricotta Crostini with Truffled English Peas
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Lobster Ceviche Spoons with Lobster Oil and Lobster Roe
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Chick Pea Spoon with Feta and Roasted Garlic
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Warm Onion Tart with Thyme
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Roasted Baby Beet “espresso”
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Watermelon Cube with aged Balsamic
Raphael Sauvignon Blanc 2008
1st Course
Scallop Ceviche and cantaloupe salad
Thai chilis, opal basil, kaffir lime
Raphael Riesling 2009
2nd Course
Chilled and Grilled Black Mission Figs
Prosciutto Di Parma, Whipped Goat Cheese
Raphael La Fontana 2007
3rd Course
Fennel Dusted Duck Breast
Blueberry Shallot Compote
Raphael Merlot 2002
4th Course
Charred Lamb Loin
Oven Roasted Tomatoes, Summer Truffle Whipped Potatoes
Raphael Cabernet Franc 2007
Dessert
Strawberry Tart with Vanilla Shortcake and Warm Strawberry Sauce