Welcome Bubbles

Bird in Hand, Sparkling Pinot Noir 2017
Adelaide Hills, Australia

First Course

Smoked Mahi Crudo
with dragon fruit, bruleed orange, black garlic-soy emulsion,
dehydrated basil meringue, beet pickled shallots, and puffed quinoa
Wine Pairing: Holm Oak, Pinot Gris 2015 - Tasmania, Australia

Second Course

Citrus-Coriander Florida Lobster Tail
with collard mustard greens, southern chow chow, and bleu-celeriac root espuma
Wine Pairing: Peregrine, Sauvignon Blanc 2016 - Otago, New Zealand

Third Course

Kahwa Coffee Crusted Spinalis Ribeye
with cumin caramel, buckwheat “popcorn” with cauliflower,
cheddar anglaise, and currant escabeche
Wine Pairing: Achaval Ferrer Malbec Blend, 2016 - Mendoza, Agrentina

Dessert Course

Key Lime Curd and Coconut Brown Butter Cake
with coriander creme fraiche ice cream, carbonated lime gel, and coconut marshmallow
Wine Pairing: Petit Guiraud, Sauternes 2013 - Bordeaux France