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Welcome: Cheddar Peppercorn Biscuits — Whipped butter, pure maple syrup drizzle, maldon sea salt | Paired with Mannequin Chardonnay
First Course: Poached Shrimp Mousseline — Coconut milk broth, Fresno chiles, Thai Basil | Paired with 8 Years in the Desert Zinfandel Blend
Second Course: A5 Japanese Waygu — Orange syrup, toasted brioche crumbs, lemon zest, mint | Paired with Palermo Cabernet Sauvignon
Third Course: Duck Two Ways — Smoked breast, white BBQ sauce and braised leg Coq Au Vin, sweet potato tarte | Paired with Papillon Bordeaux Blend
Dessert: Horchata Bread Pudding — Dark Rum, cinnamon ice cream | Paired with Abstract Red Blend