Wine Room Menus

Champagne Reception

Poached pear, walnut, and feta cheese on red oak greens, served with a champagne vinaigrette.
Sauvignon Blanc


Marinated, chargrilled portabello mushroom sliced and served with fresh rosemary risotto.
Pinot Noir


Sorbet


Filet Mignon with minted oven roasted potatoes and fresh harvest vegetables.
- OR -
Hawaiian Ahi Tuna, coated with sesame and lemon soy butter, cornucopia of fresh harvest vegetables, and wasabi potato cakes.
Merlot


Lemon Pound Cake Soufflé dusted with powdered sugar and topped with fresh berries, finished with a lemon crème anglaise.
Moscato D’Oro



$85.00 per person, plus 18% gratuity and applicable tax.

Specific wine producer/vintage selections will be made based upon quality and availability at the time of your function.

Each wine selection is approximately 3 ounces per glass.

Prices subject to change without notice until an event contract is agreed upon.

Champagne Reception

Maryland crab cake served with mesclun of fresh greens, cucumber, sesame, and laced with a citrus chive vinaigrette.
Sauvignon Blanc


Swordfish, dusted with Parmesan cheese, sautéed, then finished with a black pepper cream sauce.
Chardonnay


Sorbet


Hawaiian Ahi Tuna, coated with sesame and lemon soy butter, cornupcopia of fresh harvest vegetables and wasabi potato cakes.
Merlot


Passionata – Passion fruit cheesecake coated in candied macadamia nuts, topped with apricot passion fruit glaze.
King Estate Vin Glace Pinot Gris



$95.00 per person, plus 18% gratuity and applicable tax.

Specific wine producer/vintage selections will be made based upon quality and availability at the time of your function.

Each wine selection is approximately 3 ounces per glass.

Prices subject to change without notice until an event contract is agreed upon.

Champagne Reception

Maryland crab cake served with a mesclun of fresh greens, cucumber, sesame, and laced with a citrus chive vinaigrette.
Sauvignon Blanc


Atlantic Salmon wrapped with potatoes on a bed of fresh spinach, laced with a light chive butter sauce.
Chardonnay


Sorbet


Hawaiian Ahi Tuna, coated with sesame and lemon soy butter, cornucopia of fresh harvest vegetables, and wasabi potato cakes.
- OR -
Filet Mignon, stuffed with spinach and feta cheese, served with Marsala wine sauce and turned mushroom cap.
Merlot


Frozen Blackberry Soufflé topped with a fresh fruit salsa and laced with a blackberry coulis.
Kir Royale



$95.00 per person, plus 18% gratuity and applicable tax.

Specific wine producer/vintage selections will be made based upon quality and availability at the time of your function.

Each wine selection is approximately 3 ounces per glass.

Prices subject to change without notice until an event contract is agreed upon.

Champagne Reception

Sonoma goat cheese soufflé on California greens, crisp beets with a lemon pepper vinaigrette.
Sauvignon Blanc


Pan-seared Atlantic Salmon wrapped in potatoes on a bed of spinach and topped with a Chardonnay dill sauce.
Chardonnay


Sorbet


Maryland crab stuffed Filet Mignon accompanied by cornucopia of fresh harvest vegetables and roasted mint Yukon potatoes.
Merlot


Chocolate Raspberry Hazelnut Torte – Hazelnut crust filled with chocolate hazelnut cream and topped with fresh raspberries.
Port Wine



$95.00 per person, plus 18% gratuity and applicable tax.

Specific wine producer/vintage selections will be made based upon quality and availability at the time of your function.

Each wine selection is approximately 3 ounces per glass.

Prices subject to change without notice until an event contract is agreed upon.

Champagne Reception

Maryland crab cake served with a mesclun of fresh greens, cucumber, sesame, and laced with a citrus chive vinaigrette.
Sauvignon Blanc


Swordfish, dusted with Parmesan cheese, sautéed, then finished with a Parmesan cheese sauce.
Chardonnay


Sorbet


Salmon, chargrilled and finished with fresh peppered strawberries in a red wine sauce.
Red Zinfandel


Filet Mignon, stuffed with spinach and feta cheese, served with Marsala wine sauce and turned mushroom cap.
- OR -
Hawaiian Ahi Tuna, sautéed and topped with a cognac brandy, dijon mustard cream sauce with cornucopia of fresh harvest vegetables.
Merlot


Molten Chocolate Cake – Warm, decadent chocolate cake with a molten chocolate center accompanied with praline ice cream and raspberry sauce.
Port Wine



$120.00 per person, plus 18% gratuity and applicable tax.

Specific wine producer/vintage selections will be made based upon quality and availability at the time of your function.

Each wine selection is approximately 3 ounces per glass.

Prices subject to change without notice until an event contract is agreed upon.