- Course One -

 

Seared Diver Scallops in a Prosecco Mango Mint Sauce

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Zardetto Prosecco di Conegliano

Veneto, Italy

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- Course Two -

 

Sautéed Wild Halibut in a White Wine Lemon Basil Sauce

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2014 Joseph Drouhin Macon Villages

Burgundy, France

 

- Course Three -

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Petaluma Farms Chicken Breast in a Sun-Dried Tomato Pink Cream Sauce

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2017 Archery Summit Pinot Noir

Willamette Valley, Oregon

 

- Course Four -

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Braised Short Rib over a Wild Mushroom Risotto with grilled Radicchio

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2015 Joseph Phelps Cabernet Sauvignon

Napa Valley, California

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- Course Five -

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Grilled marinated Palasade Peaches with Goat Cheese, Candied Pecan, and 50yr Balsamic Glaze

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2011 Chateau Rieussec 'Grand Cru' Sauterne

Bordeaux, France