Bluezette

Linda Knox and Robin Lowey, Dinner Chairs

Menu

Reception

Island Martini or Tropical Sangria

Crab Beignet with Remoulade Sauce
Miniature Beef and Smoked Mozzarella Empanada
Miniature Veggie Empanada

1st Course
West Indian Pumpkin Soup
King Estate
Oregon Pinot Gris 2000

2nd Course
Lobster with Heart of Palm and Avocado Salad
Georges Du Boeuf
Viognier 2000

3rd Course
Pan-Fried Yellow Tail Snapper served on top of Creamy Grits with Wilted Baby Collard Greens
J. Lohr Chardonnay
Arroyo Vista Vineyards 1997

4th Course
Pan-Fried Chicken Livers served with Shiitake Mushroom Gravy
Zinfindel Sebastiani
Sonoma Valley, Old Vines 1999

Intermezzo
Watermelon Sorbet

5th Course
Duck and Foie Gras "Sandwich"
Pinot Noir
Toríí Mor, Oregon 1999

6th Course
Southern Pecan Pie with Wild Turkey Gelato
Port Rozés Vintage, Porto 1994