AMUSE BOUCHE

SEARED AHI TUNA

Cucumber and Avocado, Sriracha-Soy-Ginger Vinaigrette, Edible Flowers

Cliff Lede Sauvignon Blanc, Napa Valley 2019

FIRST COURSE

MAINE LOBSTER AND RED CRAB CAKE

Jicama and Fennel Slaw, Lemon Aioli, Caviar 

FEL Wines by Cliff Lede Chardonnay, Anderson Valley 2018

SECOND COURSE

CRISPY PORK BELLY

Summer Stone Fruit Chutney, Arugula and Watercress Salad, Blackberry-Thyme Gastrique

FEL Wines by Cliff Lede Pinot Noir, Anderson Valley 2019

THIRD COURSE

VENISON CARPACCIO

Roasted Garlic Aioli, Micro Greens, Pickled Red Onion, Shaved Parmesan Cheese, Crumbled Puff Pastry

Cliff Lede Claret, Napa Valley 2019

FOURTH COURSE

28-DAY DRY-AGED NEW YORK STEAK 

Truffled Potato Puree, Roasted Baby Vegetables, Demi-Glace

Cliff Lede “High Fidelity” Red Blend, Napa Valley 2018

DESSERT

SUMMER CHERRY CLAFOUTI 

Crème Fraiche Gelato