Big Bend Fall Gourmet Menu

Specially paired wines are served with each course

Dinner day 1:  

Marinated Texas Gulf Shrimp
French Brie with Stoned Wheat Crackers
Ricotta Tortellini with Pesto, Cream and Garlic Sauce

Spring Mix Salad with Whipped Tarragon Vinaigrette

Charbroiled Steelhead Trout
or Muscovy Duck Breast in Cabernet, Shallot and Mushroom Sauce
Fresh Broccoli

Strawberry Chantilly Cake
White Cake with freshly-made Custard, Strawberries and Whipped Cream

Dinner day 2:

Pate  
Mousseline- Goose Liver, Truffles and Cognac
Scottish Smoked Salmon with Cream Cheese

Sunny Fettuccine- Fresh Spinach Pasta
with Sundried Tomatoes, Pine Nuts, Garlic, Olive Oil and Fresh Parmesan

Salad of Fresh Romaine and Roma Tomatoes
Herb and Dijon Mustard encrusted New Zealand Rack of Lamb

White Chocolate Mousse with Baileys Irish Cream