The Menu

Reception

Bonanza Chardonnay, California
Chicken Fried Quail Legs with Rosmary Honey

First Course 

Emmolo Sauvignon Blanc, Napa 
Avocado Poblano Bisque
Sweet Corn Fritter  

Second Course 

Caymus Walking Fool, Red Blend, Suisan Valley
Pan Seared Duck Breast with Pomegranate Molasses
Sweet Potato Goat Cheese and Cranberry Tart
Roasted Red Pepper and Arugula Salad

Main Course

Caymus Napa Cabernet Sauvignon
Braised Short Rib with Ancho Dark Cherry
Creamy Manchego Cheese Gritts
Roasted Brussel Spouts

Dessert

Trio of the Holidays Season

Halloween
Trick or Treat Ice Cream

Thanksgiving
Butterscotch Pecan Pie

Christmas
Eggnog Tres Leches

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Book now!

For more information send us an email to info@chefbrianwest.com