Course One: Hors d’Oeuvres
Seared Rare Ahi Tuna with Tangy Mango Pico de Gallo on Tostones
Smoked Salmon with Crème Fraiche, Caviar and Chives on Potato Latke
Hye Honey Whipped Chèvre with Spiced Texas Pecans on Toasted Crostini
2019 Vin Gris
Course Two
Sherried Lobster Bisque with Fresh Lobster
drizzled with Chive Oil and Crème Fraiche
2019 Viognier
Course Three
Seared Muscovy Duck Breast with Cherry Gastrique,
Wild Rice Pilaf and Garlic Roasted Asparagus
2018 Syrah (Newsom Vineyards)
Course Four
Selection of Fresh Texas Cheese from Veldhuizen Cheese in Dublin, TX with Accoutrements
2019 Côtes de Hye
Course Five
Decadent Chocolate Terrine served with Vanilla Bean Crème Anglaise, Salted Caramel Sauce and topped with Pistachio and Rose Water Merengue
2015 Roussanne (Port-Style)
Tickets: $125