Saturday night, the Athena Ballroom will hold the Gourmet Dinner featuring a beautiful array of exotic flavors and cuisine, complemented by wines selected specifically for each course. This year's menu is sure not to disappoint.
COURSE ONE
Salad of Butter Lettuces, Radishes, Pickled Local Quail Eggs, and Lardons Served with a White Balsamic Vinaigrette and a Cornmeal Chive Madeleine by Center Stage Catering paired with Domaine du Salvard Cheverny
COURSE TWO
Shrimp Pot Pie Shrimp Pot Pie by Center Stage Catering paired with Chablis Premier Cru, Droin 2009
COURSE THREE
Four Cheese Ravioli with a Sausage Cream Sauce mixed with wild mushrooms by Mirko Pasta paired with 2010 Massolino Dolcetto d'Alba, Piedmont, Italy
COURSE FOUR
Fresh Fruit Sorbet by Chris McCook
COURSE FIVE
Pork Shank with Smokey Greens & Parmesan Spoon Bread by Center Stage Catering & Chris McCook paired with Chateauneuf du Pape
COURSE SIX
Pear Bavarian with Passion Fruit Coulis and French Macarons by Chris McCook paired with Hauth-Kerpen Wehlener Sonnenuhr Auslese
COURSE SEVEN
Bonne Bouche Ash Ripened, Petite Basque, Tarago River Triple Cream Brie, Castlevatrano Olives, Rhubarb Paste and Caramelized Walnuts by Center Stage Catering paired with The Rare Wine Co. Verdelho Madeira
