Greeter:     Burgans  Albarino

1^st Course: Altovinum Evodia Old Vine Garnacha

                    Peppercorn Encrusted Quail Breast

                    Dark Chocolate Cherry Mole’

                    Blistered Padron Pepper Quinoa

2^nd Course: Crete Roble Tempranillo

                     Garbanzo and Manchego Encrusted Pork Tenderloin

                     Charred Tomato Adobo

                     Saffron Queso

3^rd Course: Domaine de la Janasse Cotes du Rhone / Rhone by Roger Sabon Cotes du Rhone

                    Roast Duck Crepes

                    Wild Mushroom Duxelle

                    Aged Balsamic Shallot Reduction

4^th Course: Chateau Saint-Roch Maury Sec

                    Classic French Lamb Cassoulet

Dessert:      Dulce de Leche Empanada

                     Banana Cream Catalana