Roasted Butternut Squash Soup with Organic Goats Milk Yogurt and Coriander Chutney

Served with Lingenfelder Bird Series Riesling (Germany)

Steamed Mussels in Coconut Curry with Indian Flatbread

Served with Torres Cordillera Chardonnay (Chile)

Roasted Beet Tart in Phyllo with Goat Cheese, Beet Puree and Orange Supreme

Served with Luigi Bosca Pinot Noir (Argentina)

Pan Roasted Masala-Crusted Smoked Salmon Cake with Roasted Ginger Mayonnaise

Served with Cono Sur Viognier (Chile)

Braised Bison Short Rib with Roasted Root Vegetables and White Lentils

Served with Cavas de Weinert (Argentina)

Kheer with Saffron, Fireweed Honey and Rose Petals

Served with Echeverria Late Harvest Sauvignon Blanc (Chile)

Braised Bison Short Rib with Roasted Root Vegetables and White Lentils

Cavas de Weinert (Argentina)

Kheer with Saffron, Fireweed Honey and Rose Petals

Echeverria Late Harvest Sauvignon Blanc (Chile)

Luigi Bosca Pinot Noir - www.luigibosca.com.ar

Cono Sur Viognier - www.conosur.com

Cavas de Weinert - http://www.bodegaweinert.com

Echeverria Late Harvest Sauvignon Blanc - http://www.echewine.com/home.html