First Course
Avocado with Baby Shrimp in
curry vinaigrette
Pinot Grigio "McManis" (River Junction)
U.S.A.

Second Course
Butternut Squash Ravioli in
Gorgonzola Walnut Sauce
Merlot "Firefly" (South Eastern)
Australia

Third Course
Filet of Salmon in warm ginger sauce
with julienne seasonal vegetables
Verdicchio "Fazi Battaglia"
Italy

Fourth Course
Pork Filet Mignon stuffed with Swiss
chard, shallots and fresh sage juices
Shiraz/Cabernet "Railroad Red" (Robertson)
South Africa

Dessert
Homemade Apple & Cranberry Crisp
a la mode
Moscato "Carmel"
Israel

Coffee / Tea