Amuse Bouche First Course Second Course Third Course Fourth

Amuse Bouche First Course Second Course Third Course Fourth

Wine and Spirit Dinner
Amuse Bouche
Seared Foie Gras
Toasted Ginger-Apple Brioche, Candied Nuts,
Honey-Thyme Vinaigrette
Krug Grand Cuvee, Reims, France
First Course
Seared Dayboat Scallop
Coconut-Green Curry Emulsion, Yam Mash
Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
Second Course
Braised Pork Belly
Pumpkin Flan, Pear Conserve, Brown Butter, Crisp Sage
Newton “Unfiltered” Chardonnay, Napa Valley
Third Course
Tapenade-Crusted Rack of Australian Lamb
Herbed Couscous, Ratatouille, Saffron Tomato Broth
Newton “Unfiltered” Cabernet Sauvignon, Napa Valley
Fourth Course
Slow-Cooked American Kobe Short Rib
Fennel Puree, Roasted Leeks, Currant-Infused Natural Jus
Cheval de los Andes, Red Blend, Mendoza, Argentina
Dessert
Caramelized Peach Melba
Vanilla Bean Gelato, Toasted Almonds, Raspberry Coulis
Glenmorangie Nectar d’Or, Single Malt Scotch, Scotland
Chef de Cuisine – Michael Schreck
Maitre d’ – Ali Sar-Sangi