Sip & Ski with a Pro

Peak Skis & Aperture Cellars Wine Dinner

March 21 | 6:30pm | Grand Promenade
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Hors d'Oeuvres

Smoked Salmon Croque Madame, Brioche, Sturgeon Caviar, Bechamel
Kumamoto Oyster, Green Apple Mignonette

First Course

Torched Scallop Crudo, Celery, Celery Leaf, Hearts of Palm, Tangerine Agrumato
Paired with Sauvignon Blanc

Second Course

Ricotta Gnocchi, Duck Confit, Roasted Montana Mushroom Ragout
Paired with Bordeaux Blend

Third Course

Snake River Farms New York Strip, Celery Root-Potato Risotto, Grilled Parsnip
Paired with Cabernet Sauvignon

Dessert

Fiore Di Cioccolato, Chocolate Mousse with Cherry Filling
Paired with Dessert Wine