Second Course
Filet of Sole stuffed with Baby Shrimps
in Vermouth Sauce
Two Tone Chardonnay Napa
U.S.A.

Third Course
Homemade Roasted Garlic Gnocchi
in Mascarpone Cherry Tomato Sauce
Rocky Gully Shiraz Viognier
Australia

Fourth Course
Pork Filet Mignon in Merlot Rosemary
Juice on a bed of spinach
Chateau de Jau Rouge Languedoc
France

Dessert
Apple & Berry Crisp with Ice Cream
Noble Late Harvest "Onyx"
South Africa