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December 31st, 2013
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Amuse Bouche
Warm Risotto Herb Cake with Shaved Duck Prosciutto and Saffron Aioli
Paired with Viognier 2012

Soup
Roasted Acorn Squash and Swiss Chard Soup with Crispy Pancetta and Fried Vegetable Crisps
Paired with Saddleback Chardonnay 2012

Salad
Baby Frisse Salad with Crumbled Roquefort, Poached Spiced Apples, Pecans, and Laced with a Red Wine Reduction and Champagne Vinaigrette
Paired with Red Star 2012

Entrée
Seared Filet Mignon with Black Truffled Potatoes and Petite Baby Vegetables with Bordelaise Sauce
Paired with Claret 2012

Dessert
Warm Chocolate Souffle Garnished with a Chocolate Amaretto Tulip and Raspberry Glaze
Paired with Othello Reserve

Midnight
Veritas Sparkling Wine with Auld Lang Syne!

Breakfast
Smoked Salmon Platter with
Toasted Bagels and Cream Cheese

Assorted Danishes

Coffee, Tea and Juices

Prepared By: Chef Jonathan Boroughs

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$140/person
Reservations Required
(540) 456-8000 ext 107
www.veritaswines.com