IWFS Dinner

Menu

Passed Appetizers

Tuna Sashimi:

Sushi grade Ahi Tuna, Crispy Wonton, Avocado & Cucumber

Louis Jadot Chablis

Bacon Wrapped Diver Scallop:

Caramelized Shallot & Peppercorn Aioli

Masi Pinot Grigio

First Course

Prime Tenderloin Carpaccio:

Thin Sliced Prime Filet Mignon, Capers, Red Onion, Egg, Arugula, w/ Toasted Sourdough

Meeker “The Handprint” Merlot

Second Course

Warm Escarole Salad:

Escarole, Blistered Grape Tomatoes, Nueske's Bacon & Goat Cheese

Amici Sauvignon Blanc

Third Course

Pan Roasted Red Snapper:

Grilled Polenta, Swiss Chard, w/ Citrus Leek Broth

Seghesio Zinfandel

Fourth Course
Prime Filet Mignon Florentine:
Iron Seared Tenderloin, Baby Spinach with Toasted Garlic & Oven Roasted Tomato
Trefethen Cabernet

Fifth Course
Tiramisu:
Lady Fingers, Espresso, & Mascarpone Cream.
Rodney Strong "A true gentleman's Port"