The Daily Bulletin Archive

Join the Buffalo State Alumni Association for Wine Club: Uncorking the Possibilities at the Scotch ’n’ Sirloin on Wednesday, August 15, at 6:30 p.m.

Our friends at the Scotch ’n’ Sirloin have created a robust and hearty menu specifically for Buffalo State alumni and their guests that guarantees to delight your taste buds.

First Course:
Seafood sampler appetizer with escargot-stuffed mushrooms, clams casino, salmon canapés, and shrimp scampi
Wine: X Winery North Coast White 2012

Small dinner salads will be served to all guests between the first and second courses of the meal.

Second Course:
Chicken teriyaki and steamed vegetables
Wine: Terres Dorees Beaujolais L'Ancien Vieilles Vignes 2010

Third Course:
Filet mignon topped with nine-spice compound butter; side dish (TBD)
Wine: Durigutti Malbec 2011

Dessert:
Homemade raspberry cream sorbet
Wine: White sangria with strained raspberries, made with Vevi Rueda 2010

Guests will be seated at tables of 12.

Cost: $35 per person. Space is limited. Make your reservation today!