Menu subject to change. Dietary restriction modifications can be made upon request in advance.
Passed Hors d’Oeuvres
Oyster & Caviar, Pink Peppercorn Mignonette
Eggplant & Wild Mushroom Bruschetta, Dark Cherry Balsamic
Lollipop Lamb Chops, Mint Demi
Salad
Citrus Rocket Green & Prosciutto Salad
Whipped Mascarpone, Cherry Tomatoes, Olive Oil, Orange Zest
Revelation Rosé 2022
Presented by Molly Monson-Stutesman, Vice President of Sales & Marketing
Goose Ridge Estate Vineyards and Winery, Richland, Washington
Seafood Course
Harissa Spiced Dover Sole
Warm Mediterranean Tabbouleh, Picked Parsley, Buttered Cucumbers, Coriander Oil
Champagne Gosset Grand Reserve Rose NV
Presented by June Rodil, Master Sommelier, CEO & Partner
Goodnight Hospitality, Houston, TX
Entrée
Short Rib Beef Wellington
Wild Mushroom Duxelle, Grilled Zucchini, Crumbled Feta, Perigourdine
Famiglia Cotarella “Sodale” Merlot, Lazio IGP
Presented by Julie Dalton, Master Sommelier
The Post Oak Hotel and Wine Director for Stella Wine Bar, Houston, TX
Dessert
Lemon Olive Oil Cake
Goat Cheese Foam, Fresh Blackberries, Lavender-Infused Honey
Ceretto I Vignaioli di Santo Stefano Moscsto d’Asti DOCG
Presented by Molly Austad, Advanced Sommelier, Wine Director
Bludorn and Navy Blue, Houston, TX