Amuse Bouche
Ducktrap River Smoked Salmon over a Zucchini-Camembert Blini
with a Granny Smith Apple-Golden Beet Relish and a
Cilantro Creme Fraiche
2007 Robert Mondavi Fume Blanc

First Course
Almond Crusted Jumbo Lump Blue Crab Cake over a Smoked
Paprika-Black Bean Puree with a Shaved Fennel-Citrus Slaw
and a Cucumber-Avocado Coulis
2006 Robert Mondavi Reserve Fume Blanc

Second Course
Curried Thai Purple Rice-Lobster Bisque with Toasted Peanuts
and a Tamarind-Coconut Yogurt
2006 Robert Mondavi Reserve Chardonnay

Third Course
Duck and Foie Gras Sausage over a Gingered Red Lentil
Puree with a Strawberry-Rhubarb Chutney and Five
Spiced Crispy Parsnips
2006 Robert Mondavi Reserve Pinot Noir

Fourth Course
Peppercorn and Mustard Crusted Venison Tenderloin over a
Truffled Blueberry Risotto with a Watercress and
Mixed Herb Pesto
1998 Robert Mondavi Reserve Cabernet Sauvignon

Fifth Course
Laura Chenel's Goat Cheese Ice Cream topped with a Mango-
Apricot Compote, Pistachio Praline, and a Blood Orange
Emulsion
2007 Robert Mondavi Moscato D'Oro