Members of WFS Jacksonville were "knocked out" by another phenomenal meal at The Capital Grille at this festive evening. Dinner Chairs Dwelvin Simmons and Alisia Martin asked attendees to don their best cowboy and cowgirl (cowperson) attire with a little bling and join in the fun. We began our festivities with Champagne on the adjoining patio, then proceeded to our seats in the Wine Room for a five course adventure. Dwelvin livened up the experience with a little western trivia rewarding the correct answers with select bottles of wine.
Amuse
Pol Roger Champagne, Brut Reserve
Smoked Salmon with Goat Cheese Bellini topped with Petrosian Caviar
Second Course
Domaine de la Solitude Chateauneuf-du-Pape Blanc
Pan Seared Scallop with Hudson Valley Foie Gras, Balsamic Caramelized Onion and Brioche finished with Chive Oil
Intermezzo
Lemon Sorbet
Third Course
Chateau La Nerthe Chateauneuf-du-Pape, 2008
Seared Hudson Valley Duck Breast served over Creamy Morel Mushroom Polenta finished with Duck Jus and Bacon Lardon
Fourth Course
Darioush Napa Valley Cabernet Sauvignon, 2000
Trio of New York Strips: Japanese A5 Wagyu, 30 day Dry Aged New York Strip and Australian Wagyu
Dessert
Warre's Vintage Porto 1991
Flourless Chocolate Espresso Cake with Sweet Whipped Cream and Raspberries