First Course - Organic Greens with Herbs de Provence Pomegranate Vinaigrette
Paired with 2017 RLV III
Second Course - Jason's Lasagna Soup
Paired with 2018 RLV Corso
Main Course - Slow roasted pork topped with grated Irish Cheddar served over Cordell's sprouted organic cornmeal
Paired with 2017 RLV Valera
Dessert Course - Dark chocolate cake (gluten free), topped with a dark chocolate raspberry balsamic sauce and freeze dried raspberry dust
Paired with 2017 RLV Portejas Dessert Wine
*No Refunds if Cancelled within 3 days of event
