First Course: Baked Oysters Regency with blue crab, roasted garlic & light seasoned bread crumbles.
Pairing: a sparkling white (TBD)
Second Course: Pineapple Rhubarb Jello Salad
Paring: a ripe Chardonnay (TBD)
Third Course: Chicken Cordon Bleu stuffed with ham, swiss & herb butter. Served with chive potatoes and green beans almandine.
Pairing: Rose (TBD)
Fourth Course: Strawberry Grand Marnier Trifle
Pairing: George Remus Amaretto Sour
First Course: "City Chicken" - blend of pork and veal with a whiskey demi glaze.
Pairing: George Remus Whiskey, neat
Second Course: Shrimp Waldorf Salad
Paring: George Remus Manhattan
Third Course: Beef Wellington with Béarnaise sauce, served with Duchess Potatoes & roash shallot buttered cauliflower
Pairing: George Remus Old Pal
Fourth Course: Shaker Lemon Pie topped with Grand Marnier Whipped Cream
Pairing: George Remus Hot Toddy