RECEPTION

DIVER SCALLOP

Osetra Caviar, Green Onion Pancake, Watercress, Meyer Lemon Butter

“Mannequin,” Chardonnay, California 2019

FIRST COURSE

CRISPY BERKSHIRE PORK BELLY

Creamy Polenta, Caramelized Cherries, Corn Shoots, Cassis Reduction 

“Abstract,” Proprietary Red Blend, California 2019

SECOND COURSE

PINK PEPPERCORN CRUSTED ELK CHOP

Sautéed Dandelion Greens, Spring Onion and Red Potato Hash, Romesco Sauce, Huckleberry Demi-Glace

“Papillon,” Bordeaux Blend, Napa Valley 2017

THIRD COURSE

GRILLED DRY AGED NEW YORK STRIP LOIN

Morel Mushrooms, Asparagus, Bleu Cheese Popover, Cabernet Syrup

“Mercury Head,” Cabernet Sauvignon, Napa Valley 2019

DESSERT

CHERRY-APRICOT GALETTE

Crème Fraiche Gelato, Toasted Pistachios