First Course
Crab cake with remoulade paired with G.P.A. (Geneva Pale Ale)

Second Course
Mixed green salad with sliced persimmons, avocado, feta, pecans, and a pecan vinaigrette paired with Viking Red Ale

Third Course
6 oz Filet Mignon in Burgundy wine sauce, shrimp in lemon cream sauce, and maple Brussels sprouts paired with Chateau La Freynelle Cabernet Sauvignon

Fourth Course
Raspberry lemon drop paired with Champagne