First Course
Sesame Crusted Ripshin Dairy Goat Cheese Cakes
Served on Roasted Butternut Squash and Basil
Wine
2006 Viognier
Perfumed with floral and tropical fruit aromas. Flavored with hints of honeysuckle,
pineapple, and peach. Clean finish with crisp notes of wildflowers.
Second Course
New England Sea Scallop, Pecan Seared on a Chocolate Mole Sauce
Wine
2005 Reserve Chardonnay
Nose of butterscotch and vanilla, followed by tropical fruit and orange zest
and spices on the palate. Buttery-smooth and full, start to finish.
Third Course
Alison Farms Chicken Confit Ravioli Served With a
Tasso Ham and Maple Gastrique Wine
Pinnacle
A classic Bordeaux-style red wine blended from Cabernet Franc,
Merlot, and Cabernet Sauvignon.
Fourth Course
North Carolina Rock Shrimp Salsa Served Over Wilted Escarole
with Roasted Peppers, Roma Tomatoes and Leeks
Wine
2006 Sangiovese
Subtle black cherry flavors highlight this Italian-style wine.
Fifth Course
Grilled Wild Boar Tenderloin, Caramelized Onions, Grits, BBQ Pinto Beans
Accompanied with a Childress Blueberry Port Sauce Wine
2005 Reserve Cabernet Franc
Bright, fruit fragrances with hints of coffee and licorice. Balanced tannins beginning to end.
Finish of oak, cocoa powder, and sweet chocolate.
Sixth Course
Chocolate Trio Finale:
Chocolate Mocha Crème Brulé
Warm Glazed Chocolate Amaretto Torte
Almond and White Chocolate Crackle
Sweet Blackberry Coulis
Wine
2006 Late Harvest Viognier
Sweet, heavy dessert wine made from high quality, botrytisized grapes with
notes of citrus and orange blossom honey.
To Make a Reservation Call The Manor House Restaurant at 828-295-5505
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