The Loxahatchee Club

Theme	The Loxahatchee Club
Venue	The Loxahatchee Club
Location	1350 Echo Dr, Jupiter, FL 33458
Date	Mar 07, 2016
Host	Laura and David Wrightson
Chef	Executive Chef Dave Ray
Wine Selection	Ted Mandes
Registration	Closed on Mar 01, 2016

Course I

Food: RECEPTION Laurent-Perrier Champagne Cuvée Rosé Brut FIRST COURSE Butter Poached Maine Lobster, Bacon Corn Pancake, Belle Glade Charred Corn Fennel & Cucumber Relish, Lemongrass Beurre Blanc Served with Fontanella Family Winery, Chardonnay, Mr.Veeder, 2011 SECOND COURSE Pretzel Crusted Sea Scallops, Celery Root Risotto, Crispy Prosciutto, Asparagus Chive Oil, Red Ribbon Sorrel Served with Joh. Jos.Prum Graacher Himmelreich Riesling Spätlese, 2012 THIRD COURSE Short Rib Ravioli, Seared Hudson Valley Duck Breast, Crispy Purple Fingerling Potatoes Blackberry Jam, Sage Brown Butter Served with Clos du Mont-Olivet Châteauneuf-du-Pape La Cuvée du Papet, 2012 INTERMEZZO Cabernet Sorbet ENTRÉE Bone Marrow Infused Tenderloin of Beef, Seared Foie Gras, Stewed Calvados, Green Apples Roasted Cipollini Onions, Morel Mushrooms, Parisian Carrots Served with Azienda Agraria Lisini Brunello di Montalcino, 2007 INTERNATIONAL CHEESE SAMPLER Swiss - Emmentaler Cave Aged France - Délice de Bourgogne Denmark - Bleu Cheese Dried Fruit, Candied Pecans DESSERT Port Wine Poached Anjou Pear, Lemon Mousse, Carrot Macaroon Served with Warre Porto Vintage, 1977

Wine: N/A