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Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters
Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013
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Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters
Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013
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Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters
Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013
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Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters
Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013
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First Course - Seafood Nage with lobster, scallops, mussels, baby vegetables, and preserved Meyer lemon
Domaine de la Bongran, Vire Clesse Grand Vin de Bourgogne 2005
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Reception - House Cured Gravlox of Norwegian salmon on dark rye with creme fraiche - Mini Blue Crabcakes - Scandinavian Brine Shrimp - Penn Cove Select Oysters
Dog Point Vineyard, Sauvignon Blanc, New Zealand 2013
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First Course - Seafood Nage with lobster, scallops, mussels, baby vegetables, and preserved Meyer lemon
Domaine de la Bongran, Vire Clesse Grand Vin de Bourgogne 2005
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Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.
Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010
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Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.
Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010
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Second Course - Crispy skin Norwegian Skrei cod with potato-anchovy gratin, baby leek confit and beurre blanc.
Domaine du Vieux Donjon, Chateauneuf du Pape Blanc 2010
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Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.
Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005
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Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.
Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005
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Third Course - Roasted White Sturgeon with roasted beet puree, mustard greens and oxtail ragu.
Domaine Henri Gouges, Nuits St. Georges, Les Pruliers 2005
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Dessert - Bread pudding and warm chocolate cake
M. Chapoutier, Banyuls 2011
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Dessert - Bread pudding and warm chocolate cake
M. Chapoutier, Banyuls 2011
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Dessert - Bread pudding and warm chocolate cake
M. Chapoutier, Banyuls 2011
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| Double Espresso |
