Untitled-1Reception

Butlered Hors d’oeuvres
French and American Farmstead Cheeses

Course I

Grilled Smoked Salmon, Beets and Wasabi

Paired with Domaine de Saint Antoine Rosé
Costiéres de Nîmes, France

Course II

Pacific Halibut Fillet, Dungeness Crab Veloute, Roasted Sunchokes

Paired with Mas Carlot Tradition Blanc
Costiéres de Nîmes, France

Course III

Barnegat Bay Sea Scallops, Quinoa, Pennsylvania Goat Cheese, Tangerine and Poblano

Paired with Domaine Charly Nicolle Chablis ‘Ancestrum’
Burgundy, France

Course IV

Wild Sturgeon, Pink Pepper, Apples, Syrah Reduction

Paired with Mas Carlot Tradition Rouge
Costiéres de Nîmes, France

Course V

Smoked Duck Gyoza, Magret Escalope, Grilled Eggplant, Marinated Pepper

Paired with Domaine Cazes Côtes du Roussillon ‘Marie Gabrielle’
Roussillon, France

Course VI

Beef Tenderloin and Sweetbread Tournedoes, Swedish Carrots, Mustard, Horseradish and Petite Sirah

Paired with Domaine Santa Duc Côtes du Les Vielles Vignes
Rhône, France

Course VII

Valrhona Dark Chocolate and Espresso Torte

Paired with Quinta Noval LBV Port

Some items subject to change without notice


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