10
Passed
Scallop Crudo: Yuzu And Orange Olive Oil | Puffed Quinoa
Goat Cheese Puff Pastry: Garlic | Bacon | Red Wine Reduction
Daou Sauvignon Blanc
First Course
Roasted Eggplant and Arugula Salad: Fig Balsamic Vinaigrette | Roasted Hazelnut
Daou Chardonnay
Second Course
New Zealand Lamb Tenderloin: Chambord Blackberry Gastrique | Roasted Spaghetti Squash Gratin
Daou Reserve Cabernet
Third Course
Braised Prime Short Ribs: Smoked Gouda Stone Grits | Root Vegetables | Crispy Shallots
Daou “Soul of the Lion”
Fourth Course
Pumpkin Cheesecake: Chocolate Coffee Sauce | Espresso Tuile
Aurora Oloroso Sherry