*pairing - Albariño Martin Codax Rias Baixas Spain
Second Course
Diver Scallop and Roasted Carrot Risotto*
Maple-bourbon carrot puree, shimeji mushrooms, smoked carrot top pesto, toasted pine nuts, carrot bacon
*pairing – Chardonnay Hartford Court, Russian River Valley
Third Course
Land & Sea Beef Wellington*
butter poached lobster, glazed petite vegetables, potato purée, red wine demi-glace
*pairing –Caymus Vineyard Cabernet Sauvignon, Napa Valley 2019
Dessert Course
Sticky Toffee Pudding
sweet date cake, brown sugar toffee sauce, brown butter ice cream
*pairing – Kracher Beerenauslese Cuvee Burgenland
*some products may contain nuts
*consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness, especially in cases of certain medical conditions and pregnancies.