FIRST COURSE

CACCIUCCO ALLA LIVORNESE
A Tuscan variation of Cioppino, this recipe dates back to the Renaissance. Scallops, Shrimp, Fin Fish, and Clams simmered in a tomato-wine-saffron broth, flavored by Covington Cellars' featured Viognier

Covington Cellars Viognier 2007

SECOND COURSE

PAN-ROASTED DUCK BREAST
With Wild Mushroom Salsa and a Sangiovese-Sage Reduction

Covington Cellars Sangiovese 2006

THIRD COURSE

CHERRY-SMOKE INFUSED SHOULDER TENDERLOIN OF BEEF
With Rosemary Polenta, Pan-Seared Sunburst Squash and Rough House Red Demi-glace

Covington Cellars Rough House Red 2005

DESSERT

STRAWBERRY SHORTBREAD
Fresh strawberries, sliced and mixed with sugar, layered on a shortbread cookie with fresh whipped cream