First Course

Garlic & Herb Crusted Hamachi Crudo (GF)

Golden Tomato Vinaigrette, Fresh Shaved Fennel,

Baby Arugula, Sweet Pickled Peppers, Radish,

Capers, Citrus-Basil Pearls

Vegan Option: Garlic & Herb Crusted Tofu (DF & GF)

Golden Tomato Vinaigrette, Fresh Shaved Fennel,

Baby Arugula, Sweet Pickled Peppers,

Radish, Capers, Citrus-Basil Pearls

Wine Pairing: Black Stallion Napa Valley

Sauvignon Blanc

Second Course

BEET AND CITRUS SALAD

Oranges, Grapefruit, Arugula,

Pistachios, Labneh, Quince Vinaigrette

Wine Pairing: Paco and Lola Albariño

(Rias Baixas, Spain)

Third Course

GAMBAS

Argentinan Shrimp, Manchego Sweet

Potato Stack, Albariño, Garlic Sauce,

Pickled Asparagus

Wine Pairing: Paco and Lola Albariño

(Rias Baixas, Spain)

Fourth Course

BEEF SHORT RIB

Crispy Yuca, Almond Romesco,

Smoked Aioli, Blue Cheese, Tear

Drop Peppers, Rioja Demi

Wine Pairing: Clar del Bosc (Priorat, Spain)

Garnacha | Cariñena | Syrah | Cabernet Sauvignon

Fifth Course

CHOCOLATE TRES LECHE

Salted Caramel, Berry Jam,

Candied Pecans, Chantilly Cream

Wine Pairing: Pedro Ximénez Sherry