Annual Pink Tie Affair
5-Course Dinner

Passed Hors Devours on Patio

Pear & Pistachio Tartlet

Puff Pastry, Brie Cheese and Blood Orange Gastrique

BBQ Bacon Wrapped Shrimp

Shrimp Wrapped in Bacon and Topped with BBQ Glaze

Paired with

The Coconut Pink Whitney Cocktail

with a Toasted Coconut Rim

Second Course

Butternut Squash Spring Roll

Puréed Butternut Squash, Bell Peppers, Sautéed Onions, Tangy Sweet Chili Glaze

Paired with

Ruffino, Aqua di Venus, Pinot Grigio, Friuli DOC

Salad Course

Scallop & Apple Salad

Arugula, Baby Spinach, Peaches, Red Apples, Burrata, Toasted Pine Nuts, Candied Bacon Bits and Blueberry Vinaigrette

Paired with

Ruffino, Orvieto Classico, DOCG, '22

Entrée Course

Rosemary Braised Lamb Shank

Garlic Herb Fingerling Potatoes, Sautéed Kale & Toasted Almonds with a Blackberry Reduction

Paired with

Ruffino, Modus, Toscana, IGT, '18

Dessert Course

Italian Agrodolce Tiramisu Cannoli

Paired with

Ruffino, Riserva Ducale, Chianti Classico, Gran Selezione, DOCG, '19