VTAdv_UtProsim_DinnerProgramGUTS

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FIRST COURSE Cherry Blossom Salad

Mixed Greens with Fresh Cherries, Drunken Port Wine Cherries, Fried Goat Cheese Croutons, and Candied Pecans served with Port Wine Vinaigrette

SECOND COURSE Potato Pave

Potato Pave with Calabrian Chili Eggplant, served with Whipped Herb Ricotta, Basil Coulis, Pecorino and Petite Basil THIRD COURSE Short Rib and Sea Bass Short Rib served with Bulgogi Glaze, Daikon-Micro Herb Salad, paired with Pan Seared Sea Bass with a Yuzu Koshu Vinaigrette

DESSERT Chocolate Trifle

Chocolate Torte glazed in a Chocolate Ganache and Salted Caramel Chocolate Cake served with White Chocolate Mousse, Dulce de Leche, Espresso Crumb and a Dark Chocolate Feuilletine Bark

- WINE - Domain Fouassier Sancerre “La Garenne” Sancerre, France Maison Chanzy Pinot Noir Bourgogne, France