“A Simple, Seasonal Summer” Sunday, June 24, 2018

cocktail hour Market Berry Bellini or Prosecco

one Heirloom Tomato Gallette, Stracciatella, Basil Francois Montand Brut Rose, France, N.V.

two Grilled Gulf Shrimp Paella Laxas, Albarino, Rias Baixas, Spain, 2016

three Beef Cheek, Greens, Sweet Onion Pancake Bodegas Navalon Anciano Reserva, Tempranillo, Spain, 2006

four Cheese Course Local Honey and Ricotta Tart with Thyme Pine Ridge, Chenin Blanc-Viognier, CA, 2013

five Buttermilk Ice Cream, Berries, Granola Naonis Prosecco Spumate Brut, Italy, N.V.

Menu created by Private Chef, Trey Wilson Caterer & Consultant for Pioneer Woman and Trisha’s Southern Kitchen