08/31/2025 | Press release | Archived content
First Course
EGG MIMOSA house cured salmon, Dijon, chive, caviar & crispy leek
Paired with
2023 MIA ROSA ROSE
Second Course
PATE EN CROUTE confit pork belly, bacon, gruyere, ricotta, & tomato jam in a flaky pastry
Paired with
2019 EASY TO PLEASE GRENACH
Third Course
PEAR & WALNUT SALAD spinach, arugula, spicy walnuts, danish blue cheese crumbles, shallots, & black cherry vinaigrette
Paired with
2018 SMOOTH TOUCH SYRAH
Fourth Course
CHATEAUBRIAND roasted center cut filet, cauliflower velute, braised baby beets, micro herbs, bordelaise
Paired with
2019 FIRST IMPRESSION BORDEAUX BLEND
Fifth Course
CARMELIZED PINEAPPLE UPSIDE DOWN CAKE carmelized pineapple, vanilla bourbon cream, & whipped marscapone
Paired with
COFFEE OR TEA