For both courses that included meat, Chef Dave was kind enough to substitute a vegetarian option -- one included quinoa and the other included arborio rice.

Amuse (passed): Fried Squash Blossom with Conway Family Farms Goat Cheese.                                               
       Wine: Malibran Prosecco

1^st Course: “Mystery” Tomato with grilled Ricotta Salata Cheese and Basil Oil.                       
      Wine: Apolloni Pinot Blanc 2007

2^nd Course: Crispy Little Finger Eggplant with Yukon Potato puree and semi-dried tomato.    
       Wine: Hirsch Gruner Veltliner #1 2007

3^rd Course: Roasted Local Albacore with Summer Squash and Green Cipollini onions.            
      Wine: Evesham Wood Rose of Tempramillo 2008

4^th Course: Grilled Wild Boar Chops with roasted Hungarian Wax Peppers and Lorz Garlic.                                                                                         
     Wine: Grochau Cellars Rogue Valley Syrah 2006

5^th Course: Mascarpone Mousse Triffle with local berries and lemon pound cake.                
      Wine: Inama Vino Dole 2006