FIRST COURSE
Blanc De Noirs

-

Rabbit Loin Roulade

English pea mousse, La Quercia prosciutto, leek soubise, carrot jus

​

SECOND COURSE

Davies Pinot Noir

-

Brown Butter Gnocchi

Brown butter gnocchi, chanterelle and black trumpet mushrooms, guanciale, pecorino romano

​

​

THIRD COURSE

Davies Diamond Mountain Cabernet

-

Braised Veal Shank

Sweet corn puree, roasted tomatoes, braising jus

​

​

FOURTH COURSE

Schramsberg Brut Rose

-

Chocolate Tart

Bitter cacao, raspberry, fleur de sel

​

​

Chefs:  Dan Harrell | Christian Garcia-Cortez

​

​