Events / Honig Wine Dinner

12 Nov 2009 - 6 p.m.

Hors d’oeurves Reception
Honig Sauvignon Blanc, 2008
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Jumbo Lump Crab with thin sliced fresh Cucumber, Avocado, and Red Bell Pepper Cream Cheese served over Sprouts in a light Vinaigrette
Honig Rutherford Sauvignon Blanc, 2007
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Key Lime Sorbet with a Citrus and Ginger Zest
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Pan Seared 14 oz. Colorado Veal Chop served with Caramelized Sweet Potato Discs in a Brown Sugar Cream Sauce and Bacon Seared Brussel Sprouts
Honig Cabernet Sauvignon Bartolucci Vineyard, 2004
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Fresh Baked Frangipane Tart with Caramelized Red Pears and Gooseberry Compote
Honig Late Harvest Sauvignon Blanc, 2007

William Lyle, Executive Chef
Jason Werner, Sous Chef
Cody Johnson, Pastry Chef

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