Braised Pig Cheek on Gorgonzola Polenta
with Raisin and Pine Nut Chutney
Wine: Sauvion Rose d'Anjou
 

Cioppino on Pugliese Bread
Clams, Mussels, Scallops and Shrimp
in White Wine Broth over Euro Style Aged Bread
Wine: Carminello Italian White
 

Dandelion Salad with Herbed Orange Cream Vinaigrette
and Parmesan Cracker
Wine: Canyon Road Sauvignon Blanc
 

Slow Roasted Brisket on Sauteed Collard Greens
with Root Vegetables in Horseradish Demi
Wine: Osborne Solaz Tempranillo Cabernet Blend
 

Half Poached Pear with Blueberry Stilton
in Coffee, Balsamic Syrup and Apricot, Prune Garnish