AMUSE BOUCHE

grilled octopus | spicy orange marmalade | pickled cucumber & carrot | micro cilantro

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Pairing: Bodegas La Cana Albarino,
Rias Baixas, Spain

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COURSE ONE

ESCABECHE

chayote squash & chanterelle mushroom escabeche | with toasted pine nut | sundried tomato infused agave nectar 

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Pairing: Txomin Etxaniz Txakolina
Getaraia, Spain

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COURSE TWO

KING CRAB DUO

shelled Alaskan king crab and caviar |  Alaskan king crab, roasted corn and black bean fritter | citrus beurre blanc

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Pairing: Forge Cellars Riesling “Dry Classique”
Finger Lakes, New York

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COURSE THREE

HERITAGE PORK BELLY
maple and beer braised duroc pork belly | with pickled hot and sweet chilis | charred pearl onion | Ohio maple syrup drizzle

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Pairing: Soleña Grand Cuvée Pinot Noir

Willamette Valley, Oregon

 

 

COURSE FOUR

ROASTED QUAIL
ancho chili & coffee rapadura glaze | charred shishito pepper | goat cheese polenta

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Pairing: Cottanera Diciasettesalme Etna Rosso

Sicily, Italy

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COURSE FIVE

COLORADO LAMB
black pepper crusted lamb loin | candied pecan | fugi apple | celery | fresh ricotta | maple honey drizzle

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Pairing: Revelry The Limited Reveler Bordeaux Blend

Columbia Valley, Washington

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COURSE SIX
DECONSTRUCTED TRIFLE

Chocolate Mousse | Shortbread | Baked Meringue | Berry Compote

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Pairing: Quinta do Noval 10 Yr Tawny Port

Douro Valley, Portugal

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