“Latitude and Longitude”

Cocktail Hour

Chef's Choice

Dinner

one crab & avocado "cookie" Slipstream Sauvignon Blanc, Australia

two seared tuna tartar, plantains, mango & pineapple relish Champalou Vouvray, France

three local baby arugula, goat cheese, pecan & strawberry infused extra virgin olive oil Inox Chardonnay, Oregon

four coriander wild salmon, ginger & scallion risotto Rabbit Ridge Pinot Noir, California

five "BBQ" short rib, roasted shallot, toasted corn & "potato chips" Lenore Syrah by Corvidae, Washington

six Rococo Dole Martini, toasted coconut & chocolate caramel twill

Menu developed and prepared by Executive Chef Bruce Rinehart of Rococo's Restaurant & Fine Wines