First Course Foie Gras Stuffed Ravioli with Duck Consommé Gloria Ferrer Pinot Noir Second Course Burrata Cheese, Organic Mixed Greens, Heirloom Tomatoes, Basil, Candied Walnuts, and Ciabatta Crisp Caposaldo Pinot Grigio Main Course Grilled Veal Chop with Béarnaise Sauce, Chateau Potatoes, Baby Carrots, Green Beans, Pearl Onions Louis Martini …