FIRST COURSE

Sauvignon Blanc

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Seared Diver Scallop

prickly pear gazpacho | cucumber | basil oil

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SECOND COURSE

Cabernet Sauvignon

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Veal Raviolo

molé negro | toasted sesame | sorrel

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THIRD COURSE

Cabernet Franc

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Strauss Lamb Chop

gremolata crust | patty pan squash | sauce bordelaise

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FOURTH COURSE
Verdelho

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Strawberry & Rhubarb

lemon-buttermilk ice cream | rhubarb Chantilly | strawberry dust