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| “Coming Home” Sunday, October 20, 2019 |
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cocktail hour Hillersden Sparkling, Marlborough, New Zealand 2018 |
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one pasta salad bean pasta salad with pickled onions and cucumber Riff by Alois Lageder Pinot Grigio, Tre Venezie, Italy 2018 |
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two autumn soup creamy butternut squash and roasted yellow pepper Amici Chardonnay, Sonoma Coast, California 2016 |
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three venison roulade venison steak roll with a creamed mushroom sauce, pickles and onions Maison Roche de Bellene Pinot Noir, Burgundy, France 2016 |
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four pork tenderloin pork tenderloin with smoked ham, Loverna's Bella Bianca cheese, asparagus, and a bourbon cream sauce Turley Zinfandel, California 2017 |
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five pear tart poached pear, crème anglaise and caramel mascarpone Maison Passot Chiroubles Beaujolais, France 2016 |
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six after dinner mint mint chocolate chip ice cream and a crispy pasta nest Stiff Shot Strong Brew by Oklahoma Distilling Co. espresso liquor |
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Menu and wine pairings developed and prepared by: Holly Biersack, Chef de Cuisine of The Market by Amelia's |