Pappas Bros. Steakhouse will present one of the most creative events of the season. Guests will be able to sip on an innovative selection of carefully curated wines by Master Sommelier Barbara Werley while delighting in culinary creations executed by Executive Chef James Johnson.

Menu:  

Hors D’Oeuvres:

• 2010 Williams Selyem Brut Blanc de Noirs, “Drake Estate Vineyard”, Russian River Valley, CA

First Course:

• Pheasant & Foie Gras Paté with pistachios and black truffle armagnac aspic and cumberland sauce
• 2006 “Vin Jaune”, Domaine Ganevat Cotes du Jura, France
• 2006 Rene Geoffroy “Cumieres Rouge” Pinot Noir, France

Second Course:

• Pan Caramelized Sea Scallops, house-made fettucine, capers, dill and lemon
• 2013 Saumur ”Breze”, Domaine Guiberteau, Loire Valley, France
• 2011 “Ronco delle Mele” Sauvignon, Venica & Venica, Collio, Italy
• 2016 Domaine Comte Abbatucci Gris Impérial Rosé, Corsica, France

Third Course:

• Japanese A-5 Wagyu Striploin, roasted mushrooms, salade, bacon and soy
• 2012 Sanford Winery “La Rinconada” Pinot Noir, Santa Rita Hills, CA
• 2007 Barolo “Monprivato”, Giuseppe e Figlio Mascarello, Italy
• 2011 Palazzo Cabernet Franc, Napa Valley

Fourth Course:

• Hopped Malt Ice Cream Sundae, banana walnut cake, stout "fudge", luxardo cherries
• Wasatch Apricot Hefeweizen – Park City, Utah
• La Trappe Trappist Ale Quadrupel, Netherlands