An Elegant Dinner with a Scenic Setting

Chef Jerry Snider is no stranger to The Wine & Food Society of Jacksonville. He has orchestrated wonderful meals for WFS Jax at other venues, so it was only appropriate to finish off our season with an elegant dinner created by Chef Jerry at Queen's Harbour Yacht and Country Club while overlooking the marina. Dinner Chairs: Jeff Combs and Judy Ellis. Wine Chairs: Jeff Combs, Judy Ellis and Mark Kallaus.

Reception

Pol Roger Reserve Brut Champagne, NV

Escargot Shots with Garlic Butter & Breadsticks

Mushrooms Stuffed with Aged Bleu Cheese, Breadcrumbs & Dates

Mini Beef Wellington

Amuse

Prosciutto Wrapped Rabbit Rillette Served with Toast Point and Caramelized Shallot Jam

Course One

Trimbach Pinot Gris Reserve, 2014

Smoked Salmon, Crab and Lobster Terrine served atop a White Truffle Crème Fraiche with Raspberry Chutney and Lemon Oil tossed Micro Greens

Course Two

Fourchaume Chablis Premier Cru, 2016

Butter Steamed Grouper Cheek served atop Lobster Corn Chowder with Olive Oil Crisped Leek Strands

Course Three

Merry Edwards Sonoma Coast Pinot Noir, 2010

Pan Seared Foie Gras glazed with Roasted Plum, Honey and Red Wine Reduction atop Brioche French Toast stuffed with Cream Cheese and Lavender, Pickled Red Cabbage and Apples

Course Four

Chateau La Nerthe Chateauneuf-du-Pape, 2008

Pan Roasted Veal Tenderloin served with Morel Mushroom Consume atop Thyme and Taleggio Soft Polenta with Haricot Vert and Baby Carrots

Dessert

Chateau Guiraud 1er Grand Cru Classe Sauternes, 2009

Sweet Riesling and Mulled Cider Poached Pear atop Charred Blueberry Coulis with Cardamom Whipped Cream