MERITAGE DINNER MENU

First Course: Jamon del Serrano asado a la parilla

A Basque (Spanish) preparation of grilled Serrano ham and watermelon served with micro greens in Sherry vinaigrette, served with an Austrian Gruner Veltiner Hiedler.

Second Course: Paella Valenciana

Classic paella with La Bomba rice, clams, shrimp, diver scallops, and mussels served with a Spanish Albarino.

Third Course: Frach Ma’amrra

Moroccan confit of quail leg stuffed with dates, and seared quail breast in a fig and red wine glaze, served with Forest Spring’s Trilogy from Napa Valley.

Fourth Course: Petite Tunisian Meritage

Summerfield Farms lamb loin, Beaujolais sauce with lemon, mint and honey with Middle Eastern salads, accompanied by a 1997 Chateau Musar from Lebanon.

Fifth Course: Selection of Cheeses

Dessert: Chocolate Bread Pudding Surprise served with Tawny Port.