Bartlett pear slow poached in sweetened sparkling wine sliced and served with candied pecans, dried cranberries, and crumbled gorgonzola cheese

Paired with Dr. Loosen Sparkling Riesling, Mosel Germany

Curry dusted jumbo sea scallop pan seared and topped with a butternut squash and coconut soup, topped with crispy spiced carrots

Paired with Pine Ridge Chenin Blanc/Viognier, California

Organic chicken breast stuffed with Chorizo sausage, granny smith apples, and baby spinach roasted and served with cranberry marmalade

Paired with Castillo Monjardin La Cantera Garnacha, Navarra Spain

Bone in beef rib slow cooked in red wine and veal demi served with mashed root vegetables and macerated berries

Paired with Ancient Peaks Zinfandel, Santa Margarita Ranch AVA, Paso Robles

Rice pudding with Pitzel cookie Paired with Dows Tawny Port