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
