The Hors d’Oeuvre reception will start at 6 pm on the patio, with seared Scallops topped with Strawberry and Chile Compote, Tarragon Chicken Cream in a Chive Crepe, served with Brut Mosaique Rose Jaquart Champagne
We will adjourn to the Wine Cellar for Spinach Salad and Shaved Fennel with Manchango topped with Spiced Pecans and Raspberry Viniagrette, accompanied by 2005 Vina Penalolen Sauvignon Blanc
A Cheese Flight will follow accompanied by 2003 Verget Bourgogne White Burgundy
A 2001 Paraiso Pinot Noir “West Terrace Vineyard” Santa Lucia Highlands, will be served with Herbed Tuxedo Risotto and Morell Mushroom Broth
Wheat Berry crusted Vension Rack, drizzled with Plum DemiGlace served with sauteed Asparagus, layered Celery Root and Yukon Gold Potatoes, pouring a 2005 Craneford “John Zilm” Shiraz
Dessert is a flourless Chocolate
Torte with Black Cherry Sorbet and 2004 Meeker “FroZin” Zinfandel Reservations at
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