First Course
Umami Glazed Scallop
Seared Scallop, Caramelized Miso Aioli,
Kombu Shellac, Dusted Nori.
Wine Paring: Prosecco/Toast
Seared Scallop, Caramelized Miso Aioli,
Kombu Shellac, Dusted Nori.
Wine Paring: Prosecco/Toast
Second Course
Cold Roasted Carrot Soup
Heirloom Carrot, Ginger, Orange Zest,
Anise Crème, Multi-grain Crunch
Wine Paring: Sauvignon Blanc
Heirloom Carrot, Ginger, Orange Zest,
Anise Crème, Multi-grain Crunch
Wine Paring: Sauvignon Blanc
Third Course
Herb Oil Poached Fish
Barramundi, Beurre Noisette,
Dressed Cous Cous, Asparagus
Wine Pairing: Chardonnay
Barramundi, Beurre Noisette,
Dressed Cous Cous, Asparagus
Wine Pairing: Chardonnay
Fourth Course
Onion & Melon Salad
Frissee, Fresh Fennel, Pistachio-crusted Cantaloup,
Butter Caramelized Onions, Poached Egg, Charred Onion Vinaigrette
Wine Pairing: Pinot Grigio
Frissee, Fresh Fennel, Pistachio-crusted Cantaloup,
Butter Caramelized Onions, Poached Egg, Charred Onion Vinaigrette
Wine Pairing: Pinot Grigio
Fifth Course
Beignets
Espresso Powdered Sugar, Chantilly Crème
Wine Paring: Prosecco
Espresso Powdered Sugar, Chantilly Crème
Wine Paring: Prosecco
Price
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*Our restaurant partners are being affected by global supply chain issues impacting every aspect of the food supply network. They will do their best to bring you the experience you’ve signed up for, but reserve the right to make substitutions as necessary.