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First

Passed: Duck Confit Crostini, Duck pate, Macerated Pears

Sparkling

 

Second

Uni, Cucumber Cup, Fish Roe, Citrus, Ponzu

Sauvignon Blanc

 

Third

Lobster Filled Phyllo, Creamy Lobster Bisque, Morel Mushroom

Chardonnay

 

Fourth

Roasted Bone Marrow, Braised Wagyu Cheek Filling, Cheese and English Pea stuffed Pasta, Shaved Parmesan, Pea Shoots

Pinot Noir

 

Fifth

Sous Vide and Seared Wild Boar Tenderloin, Braised Crispy Pork Belly, Spicy Pork Pate, Fennel and Strawberry Salad, Fingerling Sweet Potatoes, Pork Jus

Cabernet/Merlot Blend

 

Sixth

Chocolate Bread Pudding with Orange Crème Anglaise

Riesling Late Harvest

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