Hors d ’Oeuvres with Churton Sauvignon Blanc 2016
Filet of Beef Crostini
Stuffed Smoked Salmon Roll
Herb Chevre Stuffed Mushrooms (vegetarian)
2nd Course
Sweet and Sour Wakame Salad
with Churton Viognier 2014
3rd Course
Capellini w/Scallops and Lobster
with Churton Sauvignon Blanc “Best End” 2015
4th Course
Ginger Crusted Rack of Lamb w/Root chips
with Churton Pinot Noir 2013
5th Course
Fruit and Cheese Plate
with Churton Pinot Noir “Abyss” 2013
Dessert
Lemon Olive Oil Cakelet w/Rosemary Scented Whipped Cream and Blackberry Curd
with TBD wine pairing
A vegetarian entrée is available upon request. Please email Jordan at jmgiffor@illinois.edu.
For more information about Vine to Wine, click here.
