The Menu

Reception

Prickly Pear Sangria
Fennel Braised Pork Belly
With Jalapeno Marmalade

First Course 

Rose Gold Cotes De Provence
Pan Seared Scallops and Grits
Ranchero Gravy, Roasted Red Pepper and Arugula Salad 

Second Course 

Sokol Blosser Pinot Noir Willamette Valley Oregon
The Mini Thanksgiving
Roasted Quail with Orange-Cranberry Au Jus Cornbread Dressing,
Glazed Sweet Potatoes
And Green Bean Casserole

Main Course

Emmolo Merlot Napa Valley California
Classic Beef Wellington with Emmolo Wine Demi
Horseradish Whipped Potatoes
Charred Roasted Heirloom Carrots

Dessert

High West Bourbon Bananas Foster
With House Made Cinnamon Ice Cream

.

Book now!

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