AMUSE BOUCHE

Seared Nantucket Diver Scallop

Grilled Watermelon, Passion Fruit-Yuzu Gel, Chili Oil, Togarashi Rice Paper, Red Shiso Micro Greens

Pahlmeyer, ‘Jayson’ Sauvignon Blanc, Napa Valley 2024

FIRST COURSE

Maine Lobster Ravioli

Charred Corn, Frog Hollow Farms Peaches, Heirloom Tomatoes, Lemon Brown Butter, Fresh Herbs

Pahlmeyer ‘Reserve’ Chardonnay, Napa Valley 2023

SECOND COURSE

Maple Leaf Farms Duck Confit

Fennel, Spinach, and Frisée Salad, Lodi Cherries, Cabernet-Cherry Vinaigrette, Toasted Hazelnuts

Pahlmeyer ‘Jayson’ Cabernet Sauvignon, Napa Valley 2020

THIRD COURSE

Grilled Elk Chop

Toasted Farro with Charred Zucchini, Blistered Cherry Tomatoes, Roasted Plum Relish, Blackberry-Red Wine Reduction

Pahlmeyer Merlot, Napa Valley 2022

FOURTH COURSE

Westholme Australian AA6-7 Wagyu NY Striploin 

Mission Fig and Tellicherry Pepper Jam, Fondant Potato, Heirloom Carrots, Black Garlic and Bourbon Demi-Glace

Pahlmeyer ‘Proprietary Red’, Napa Valley 2022 

DESSERT

Trio of Profiteroles

Hazelnut Praline, Key Lime Meringue, Raspberry Sorbet with Ganache