First Course
Polenta Pasticciata
Sauvignon "Domaine Fournier"
France

Second Course
Homemade Crepes with Seafood in
Dry Martini cream sauce
Chardonnay "Graham Beck"
South Africa

Third Course
Prosciutto & Provolone Tortelloni in gorgonzola walnut sauce
Crianza "Cortijo"
Spain

Fourth Course
Osso Buco Milanese (braised veal shank)
Secco Valpolicella Valpantena "Bertani"
Italy

Dessert
Apple Cranberry Crisp ala mode
Chateau de Jau Banyuls le Clos de Paulilles
France

Coffee / Tea