Amuse
Mel Mecinas
Smoked Salmon / Corn Blini / Hackleback Caviar in a Tin Can
Sharffenberger Brut, Mendocino, CA
First Course
Joachim Splichal
Tower of Ahi Tuna with Avocado and Soya Onions
Westerly Sauvignon Blanc, Santa Ynez, CA
Second Course
Matt McLinn
Shrimp and Wild Rice Gnocchi / Ham Hocks / Grilled Lobster Brochette
Au Bon Climat Pinot Noir, Santa Barbara, CA
Third Course
Joachim Splichal
Medallion of Venison / Celery Root / Turnips / Sweet Potatoes / Foie Gras / Red Wine Jus
Orin Swift, ‘D66, Grenache, Languedoc-Roussillon, France
Dessert
Bruno Feldeisen
Quartet of Tapas Desserts
patina corn crème brûlée
mango ravioli tequila shooter
vanilla cremeux & berry compote
dark chocolate & jalapeño cream
