Steamed Halibut Fillet, Crumbled Polenta Cakes with Oyster Mushroom Sauce - PAIRED WITH - Argyle Chardonnay
Third Course
CHEVREUIL AU FOIS GRAS ET SAUCE DIANE
Pan Roasted Grass Fed Venison Loin, Maitre 'D Butter, Foie Gras, Pommes Gratin and Wild Mushrooms with Diane Sauce - PAIRED WITH - Argyle Boom House Pinot Noir
Fourth Course
MAGRET DE CANARD AU BARBECUE
Pan Fried Duck Breast, Smoked Caramelized Shallot with BBQ Onion Sauce - PAIRED WITH - Argyle Pinot Noir Reserve
Fifth Course
CHEESECAKE A LA VANILLE
Vanilla Bean Cheesecake, Berry Compote, Crispy Chocolate Mousse - PAIRED WITH - Argyle Brut Rose
