First Course Surf & Swine: pan seared jumbo sea scallop laid over flash fried pork belly topped with pineapple chutney paired with Maryhill Winemaker’s White Blend
Second Course Shrimp Bisque paired with Viking Red Ale
Third Course Surf & Turf: 6 oz grilled Filet Mignon topped with rosemary demi-glace and a 4 oz baked lobster tail with lemon garlic butter. Served with garlic parmesan potato wedges. Paired with Cedro do Noval Portuguese Red Blend
